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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 5 |
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Served as an appetizer or a light summer lunch, this very refreshing cold soup is definitely representative of Southwest cooking. The recipe is versatile, too-you can add or subtract various ingredients according to your own tastes. Ingredients:
soup base: |
2-1/2 cups tomato juice |
3 tablespoons red wine vinegar |
1/2 teaspoon worcestershire sauce |
2 tablespoons olive oil |
1 teaspoon minced garlic |
2 teaspoons minced fresh parsley |
1/8 teaspoon hot pepper sauce or to taste |
1/2 teaspoon salt |
1/8 teaspoon pepper |
1 tablespoon lemon juice |
vegetables garnishes: |
1 cup finely chopped tomatoes |
1/2 cup finely chopped celery |
1/2 cup finely chopped green pepper |
1/2 cup finely chopped onion |
1 small cucumber, peeled, seeded, finely chopped |
topping: |
chopped avocado |
croutons |
Directions:
1. In a bowl, combine the soup base ingredients. Stir in vegetable garnishes. Cover and refrigerate for 4 hours or overnight. Garnish with avocado and croutons; serve cold. Yield: 5 cups.
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