Cold Cucumber-Tomato Soup

• 1 quart cucumber juice (see recipe)
• 1 medium-size cucumber, peeled, seeded and diced
• 1 cup finely chopped tomatoes
• 1 large jalapeno pepper, stemmed, seeded and minced
• 1 clove garlic, peeled and minced
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh mint
• 1 teaspoon salt, plus more to taste
• Freshly ground pepper to taste

1. Place the cucumber juice in a large bowl.
2. Stir in the remaining ingredients.
3. Refrigerate until cold.
4. Taste and adjust seasoning if needed.
5. Ladle the soup among 4 bowls and serve immediately.

cucumber juice, cucumber, tomatoes, jalapeno pepper, clove garlic, fresh basil, fresh mint, salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/11459 (may not work)