2 large bell peppers, any color, cut into 1 inch pieces
1 seedless cucumber, cut as above
1 red onion, cut as above
4 fresh plum tomatoes, cut as above
3 cloves minced garlic
3 cups V-8 juice
¼ cup red wine vinegar
¼ cup olive oil
1 tsp. kosher salt
1 tsp. ground black pepper
thin slices seedless cucumber for garnish
sour cream for garnish
Basic Soup Preparation
Using a food processor, rough chop the cucumber, bell peppers, onion, and plum tomatoes independently. You may have to process in small batches if needed.
Place the processed vegetables in a large bowl and add the V-8 juice,minced garlic, olive oil, vinegar, and salt/pepper. Mix well to combine evenly and refrigerate for 6-8 hours to allow all flavors to blend.
Fill a soup bowl to 2/3 capacity and place a dollop of sour cream and cucumber slices in the center for garnish. Serve immediately. The soup can be stored , under refrigeration, up to 4 days.
Yield: 8-10 servings
Prep time: Active: 20 minutes, 6-8 hours passive
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