This recipe was prepared by Chef John Maxwell on Real Virginia , Virginia Farm Bureau’s weekly television program. Maxwell, a certified executive chef, culinary educator and member of the American Academy of Chefs, shares delicious seasonal recipes in a Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services. Summer Salad Soup 3 pounds ripe tomatoes, diced (to yield 1 quart) 2 cups diced red onion 2 cups peeled, seeded and diced cucumbers 1/3 cup minced cilantro 2 cups seeded, diced red bell pepper 2 tablespoons seeded, minced jalapeno pepper 1 pint rice wine vinegar 1 pint chilled vegetable stock salt and pepper to taste 2 cups cubed, toasted cornbread In a large bowl, combine first 8 ingredients, mixing after each addition. Add salt and pepper to taste. Chill for several hours before serving. Ladle each portion into a chilled bowl, and top with cubes of toasted cornbread. Serves 6.