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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This is a cold soup that is more like a salad. It's a soup-salad! It's very refreshing on a hot day. I entered it in the Nebraska State Fair in the Hidden Valley Ranch Dressing recipe contest. You're supposed to use Fresh ingredients as well as Hidden Valley Ranch dressing. Read more . It didn't place, but my family likes it anyway. Ingredients:
1 packet of hidden valley ranch dressing mix |
4 cups v-8 tomato juice |
4 cups of fresh tomatoes, peeled and diced small |
1 cup cucumber, peeled, seeded and finely chopped or shredded |
1 small, tender zucchini, finely chopped or shredded |
1 small, tender yellow summer squash, finely chopped or shredded |
1/2 cup red or green bell pepper finely chopped or shredded |
2 tbsp red wine vinegar or 2 tbsp fresh lemon juice |
4 cloves of garlic, crushed |
1/2 cup finely chopped onion |
Directions:
1. Combine all ingredients in a non-metal bowl.
2. Stir well.
3. Cover and chill for at least eight hours.
4. Ladle or pour into small soup bowls.
5. Garnish with cucumber slices or sliced green onions and a dollop of sour cream.
6. NOTES: If you prefer it less “chunky”, you can put the soup-salad in a blender and pulse it for a few seconds, until it reaches the consistency that you like.
7. You may also serve the soup with garlic toast.
8. Makes 8 8oz bowls.
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