Cold Vegetable Soup Recipe
Ingredients
| Cucumber | 1 Large | |
| 2 large tomatoes, seeded and finely chopped | ||
| 1 large red or green bell pepper, seeded and finely chopped | ||
| Ripe olives | 1 Can (10oz), drained | |
| Lime juice | 1/4 Cup (16 tbs) | |
| 3 cups regular-strength chicken broth | ||
| Tomato juice | 1 Cup (16 tbs) | |
| Garlic | 1 Clove (5gm), pressed | |
| Green onions | 1/2 Cup (16 tbs), sliced | |
| 1 tablespoon chopped fresh thyme or 1 teaspoon dry thyme leaves | ||
| Liquid hot pepper seasoning | ||
Directions
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.
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.
Chef
