In a food processor, whirl 4 peeled ripe tomatoes with 1 chopped green pepper, 1/2 coarsely chopped English cucumber and pinches of dried basil leaves, salt and pepper until as chunky as you like it.
Stir in 1 1/2 cups tomato or vegetable cocktail juice.
Refrigerate until cold, 2 hours or up to 2 days.
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