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Categories:
vegetable juice tomatoes cucumber green pepper yellow pepper celery heart green onion olive oil red wine vinegar Worcestershire sauce garlic salt ground black pepper hot pepper sauce thin cucumber fresh dill
Viewed: 32 - Published at: 3 years agoIngredients
- 4 cups vegetable juice (V-8 preferred)
- 3 medium vine-ripened tomatoes, peeled, seeded and finely chopped
- 1 medium cucumber, peeled, seeded and finely chopped
- 1 medium green pepper, seeded and finely chopped
- 1 medium yellow pepper, seeded and finely chopped
- 1/2 cup celery heart, finely chopped
- 1/3 cup green onion, both green and white parts
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Worcestershire sauce (may omit for vegetarians)
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon hot pepper sauce
- thin cucumber slices (to garnish)
- snipped fresh dill (to garnish, no stems)
Method
- Prepare all vegetables and place in a 3-quart NON-METAL container. Mix remaining ingredients, except for garnish, and pour over vegetables, stirring gently.
- Cover and chill overnight. Garnish with cucumber and dill. Makes about 8 cups soup.
