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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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Unlike many chilled soups, this one isn't pureed, so you'll find plenty of chunky vegetable bits in each spoonful. The recipe is from a friend who serves this refreshing soup on hot summer days, notes Liz Fick of Litchville, North Dakota. Ingredients:
1 bottle (46 ounces) reduced-sodium v8 juice |
2 cans (14-1/2 ounces each) italian diced tomatoes, undrained |
2 cans (5-1/2 ounces each) spicy hot v8 juice |
1 medium green pepper, chopped |
1 cup shredded carrots |
1/2 cup chopped green onions |
1/2 cup reduced-fat zesty italian salad dressing |
2 tablespoons lemon juice |
1 tablespoon sugar |
2 teaspoons worcestershire sauce |
1 garlic clove, minced |
3/4 teaspoon celery salt |
1/2 teaspoon salt |
Directions:
1. In a large bowl, combine all of the ingredients. Cover and refrigerate for at least 2 hours before serving. Yield: 12 servings.
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