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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 6 |
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A light refreshing cold soup that's perfect for summer. I take this recipe to summer get togethers and it's always a hit! Ingredients:
3 cups tomato juice |
2 beef bouillon cubes |
1 large tomato, chopped |
1/2 cup chopped cucumber |
1/4 cup chopped green bell pepper |
6 tablespoons chopped onion |
1 tablespoon chopped celery |
1/4 cup red wine vinegar |
2 tablespoons vegetable oil |
1 1/2 teaspoons worcestershire sauce |
1 dash hot pepper sauce (such as tabasco®) (optional) |
Directions:
1. Bring the tomato juice to a simmer over medium-high heat. Stir in the beef bouillon cubes until dissolved, about 5 minutes. Remove from heat and add the tomato, cucumber, bell pepper, onion, celery, red wine vinegar, vegetable oil, Worcestershire sauce, and hot pepper sauce. Cover and chill for 6 to 8 hours before serving.
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