I really love to make it during the summer because it’s meant to be enjoyed chilled, which is perfect for hot, Florida days. This soup is also pretty easy to throw together, and is a nice option for lunch or dinner if you don’t feel like cooking, because you just pull it out of the fridge, ladle it into bowls and enjoy!
You don’t need to follow the quantities to a tee. There’s really no way to mess this up – add more/less onions, peppers if you like lots of veggies like I do 🙂
I also typically double this when I make it. You may want to make it once and see what you think before you make a boatload, but it’s pretty tasty!
What you’ll need: bouillon cube, tomato juice, cucumber, bell pepper, onion, tomatoes, red wine vinegar, canola oil, salt, Worcestershire and Tabasco.
First, chop up all of your veggies so they’re about the same bite-sized pieces.
Boil the tomato juice. Add a beef bouillon cube and dissolve. If you’re vegetarian, then omit this step.
This makes about 10 “cups” of soup plus a little more. I usually double this recipe when I make it because it’s so good, and we probably eat about 3 cups at a time! You can add as many veggies as you like – there’s really no way to mess it up!
- 1 beef bouillon cube (omit for vegetarian version)
- 1 64oz bottle (or 8 cups) of Tomato Juice (I use V8 Spicy/Low Sodium)
- 1/2 English cucumber, diced
- 1/2 green bell pepper, diced
- 2-3 tomatoes on the vine, diced
- 1/2 white onion, chopped
- 4 Tablespoons red wine vinegar
- 2 Tablespoons canola oil
- 1 teaspoon salt
- 2 teaspoons Worcestershire sauce
- Tabasco, to taste
- Chop up your veggies so they are all about the same bite-sized pieces.
- Boil the tomato juice. Add the bouillon cube to dissolve.
- Add the chopped veggies and remaining ingredients. Taste for seasoning and adjust the salt/vinegar/Tabasco to your preferences.
- Turn off burner and let the soup cool completely on the stove. (Or you can enjoy a warm bowl of soup at this step.)
- Chill overnight in the fridge, and enjoy!
Hugs, kisses & yummy dishes… xoxo