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Prep Time: 30 Minutes Cook Time: 720 Minutes |
Ready In: 750 Minutes Servings: 4 |
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Easy summer cold soup. Adapted from Betty Crocker. I add more chopped vegetables since I like my soup very thick. Increase the servings to 16 to use a 48 ounce can of tomato juice. Ingredients:
1 1/2 cups tomato juice |
1 beef bouillon cube |
1 tomato, chopped |
1/4 cup cucumber, unpared, chopped |
2 tablespoons green peppers, chopped |
2 tablespoons onions, chopped |
2 tablespoons vinegar |
1 tablespoon salad oil |
1/2 teaspoon worcestershire sauce |
3 drops tabasco sauce |
Directions:
1. Heat tomato juice to boiling. Add bouillon cube and stir until dissolved. Stir in remaining ingredients.
2. Chill overnight.
3. Serve topped with croutons and sour cream.
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