Servings
1
Ingredients
- 1/2 Sweet onions; quartered
- 1 1/2 medium Cucumbers; peeled and cut into
- 2 small Green bell peppers; cut into 8 pieces
- 6 medium Tomatoes; cut into 8 pieces
- 5 large Garlic cloves
- 1 cup V-8® vegetable juice
- 1/2 cup Olive oil
- 3/4 teaspoon Chili powder
- 1 tablespoon Kosher salt
Directions
- With the metal blad ein place, add the onion to the beaker.
- Process, turning on and off rapidly, until finely chopped, about 4 or 5 seconds.
- Transfer onion to a large bowl.
- Repeat with cucumbers, then green peppers, and then 5 of the tomatoes.
- Transfer all to the large bowl.
- Process remaining tomato with garlic, V-8, olive oil, and chili powder until a smooth liquid is formed.
- Combine with chopped vegetables and chill in a covered container.
- Before serving, taste for salt.
- If texture is too thick, add more V-8, or a combination of V-8 and beef bouillon.
- Makes 1 1/2 quarts.
- NOTE: Make this soup at least a couple hours before serving, so the flavors have a chance to combine.
- Overnight is even better.
- NOTES : Delicious.
- I’ve adapted this over the years – little or no olive oil, but more V-8 or Clamato juice – or a combination (1/2 and 1/2) of V-8 and beef bouillon .
- It tastes terrific with seasoned croutons.
- It’s a very nice thing to have in the refrigerator during the heat of the summer.
- Recipe by: New Recipes for the Cuisinart – James Beard & Carl Jerome Posted to MC-Recipe Digest by KSBAUM