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Salad Soup

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  Garlic 1 Clove (5 gm)
  Tomatoes 2 Large, seeded and chopped
  Cucumbers 2 , peeled, seeded, and chopped
  Onion 1 , chopped
  Green bell pepper 1 , seeded and chopped
  Tomato juice 1 Cup (16 tbs)
  Wine vinegar 1⁄4 Cup (4 tbs)
  Olive oil 1⁄4 Cup (4 tbs)
  Tarragon 1 Tablespoon
  Tabasco 1⁄4 Teaspoon
  Sugar 2 Teaspoon
  Salt 1 Teaspoon
  Condensed beef consomme 10 1⁄2 Ounce (1 Can)
  Freshly ground black pepper To Taste

Cut garlic in half and rub the inside of a large glass or pottery bowl. Add chopped vegetables to bowl.
Combine liquids and spices. Pour over vegetables. Chill for several hours or overnight.
Serve ice cold in small bowls.

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Salad Soup Recipe