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Cold Vegetable Soup

Mexican.Chef's picture
Ingredients
  Cucumber 1 Large
  Tomatoes 2 Large, seeded and finely chopped
  Bell pepper 1 Large, seeded and finely chopped (Red Or Green)
  Sliced ripe olives 3⁄4 Can (7.5 oz), drained (Or 1 Small Can)
  Lime juice 1⁄4 Cup (4 tbs)
  Regular strength chicken broth 3 Cup (48 tbs)
  Tomato juice 1 Cup (16 tbs)
  Garlic 1 Clove (5 gm), minced or pressed
  Green onions 1⁄2 Cup (8 tbs), sliced
  Chopped thyme/1 teaspoon dry thyme leaves 1 Tablespoon
  Liquid hot pepper seasoning 1 Tablespoon
Directions

Peel cucumber and cut in half lengthwise; scrape out and discard seeds.
Finely chop cucumber.
In a large bowl, combine cucumber, tomatoes, bell pepper, olives, lime juice, broth, tomato juice, garlic, green onions, and thyme.
Season to taste with hot pepper seasoning.
Cover and refrigerate for at least 4 hours or until next day.

Recipe Summary

Cuisine: 
Mexican
Method: 
Mixing
Dish: 
Soup
Ingredient: 
Vegetable

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