Cold Vegetable Soup Recipe

Cold Vegetable Soup
submitted by sumit at


DishMain Ingredient


 Cucumber1 Large
 Tomatoes2 Large, seeded and finely chopped
 Bell pepper1 Large, seeded and finely chopped (Red Or Green)
 Sliced ripe olives3⁄4 Can (7.5 oz), drained (Or 1 Small Can)
 Lime juice1⁄4 Cup (4 tbs)
 Regular strength chicken broth3 Cup (48 tbs)
 Tomato juice1 Cup (16 tbs)
 Garlic1 Clove (5 gm), minced or pressed
 Green onions1⁄2 Cup (8 tbs), sliced
 Chopped thyme/1 teaspoon dry thyme leaves1 Tablespoon
 Liquid hot pepper seasoning1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 507 Calories from Fat 205

% Daily Value*

Total Fat 25 g37.8%

Saturated Fat 3.4 g17.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 3897.3 mg162.4%

Total Carbohydrates 71 g23.8%

Dietary Fiber 20.5 g81.9%

Sugars 32.5 g

Protein 16 g31.1%

Vitamin A 197.7% Vitamin C 513%

Calcium 41.1% Iron 77.6%

*Based on a 2000 Calorie diet


Peel cucumber and cut in half lengthwise; scrape out and discard seeds.
Finely chop cucumber.
In a large bowl, combine cucumber, tomatoes, bell pepper, olives, lime juice, broth, tomato juice, garlic, green onions, and thyme.
Season to taste with hot pepper seasoning.
Cover and refrigerate for at least 4 hours or until next day.