Put the tomatoes, bell peppers, cucumber, zucchini, and onion in a large bowl. Mix well. In a medium bowl, combine all the remaining ingredients. Stir until well combined. Pour the parsley mixture into the tomato mixture. Mix well.

Pour 1 cup of the mixture into a blender. Process until smooth, stopping occasionally to scrape down the blender jar. Add back to the bowl with the soup and mix well.

Refrigerate until well chilled. Serve cold. Season with more cayenne and salt to taste.