DILLED TOMATO SOUP MIX

1 medium cucumber

½ red onion, diced

1 jalapeno pepper seeded and thinly sliced (or use a pinch of dried red pepper flakes)

¼ cup chopped fresh basil (or 1 tsp. dried)

2 teaspoons Champagne vinegar

2 teaspoons lime juice

Prepare Dilled Tomato Soup Mix according to package directions using 4 cups water and no milk. Let cool. Peel cucumber, cut lengthwise and scoop out seeds, cut into small cubes. When soup has cooled, add cucumber, diced red onion, chilies and basil. Season with salt, pepper, vinegar and lime juice to taste. Refrigerate at least one hour, adjust seasonings if needed. Serve chilled.