Instructions: Heat oil in large saucepan over medium heat until hot. Add green pepper, onion, cucumber and garlic; cook and stir until pepper and onion are tender.

Add fresh and canned tomatoes, vinegar, cumin, coriander, pepper and salt. Bring to a boil over high heat. Reduce heat to low; simmer, covered, 15 minutes. Remove from heat; cool.

Place tomato mixture in food processor or blender; process in small batches until smooth. Return to saucepan. Bring to a boil over high heat. Add pasta; cook 4 to 6 minutes or until pasta is tender. Stir in water; transfer to serving bowls.

This recipe yields 6 (3/4-cup) servings.

Comments: Similar to a chilled gazpacho, this vitamin C-packed soup is served hot for a different twist. By adding pastina, cumin and coriander, this soup is a delicious new version of a familiar favorite.

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