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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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My mom had an old recipe for this at one time, but it's long lost, so this is my creation. THIS ISN'T A SALSA. It's a cold cucumber soup, and it's unbelievably refreshing on a summer day. Time in the 'fridge makes it even better. If pureed with some bread is authentic for you, have at it, but I prefer chunky and crisp. Ingredients:
1 garlic clove, minced |
1 cucumber, seeded and diced |
2 tomatoes, seeded and diced |
1 green pepper, seeded and diced |
1/4 cup olive oil |
2 tablespoons red wine vinegar |
1 (48 ounce) can v-8 vegetable juice |
1 (14 ounce) can beef broth |
1 -2 tablespoon worcestershire sauce, to taste |
10 -20 dashes hot sauce, to taste |
salt |
pepper |
Directions:
1. I prefer to start with all ingredients chilled, with the exception of the olive oil, garlic, salt and pepper.
2. Once you get the veggies prepped, just combine in a bowl with the rest of the ingredients (exceptions: salt, pepper and hot sauce).
3. I use V-8 because of the nutritional value, but you can use simple tomato juice if that's what you prefer.
4. You're basically done, but I prefer an overnight in the fridge to meld the flavors.
5. Taste and adjust the seasonings to your liking. Depending on the broth, worchestershire, and V-8, you may not need to add salt, but I'm usually generous with the pepper and then dash in the hot sauce to my personal liking.
6. I've heard it's good with a sour cream dollop, but I like it straight, no chaser.
7. Try this cold soup. You'll be amazed, trust me.
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