Prep 30 mins
Cook 0 mins
My mom had an old recipe for this at one time, but it's long lost, so this is my creation. THIS ISN'T A SALSA. It's a cold cucumber soup, and it's unbelievably refreshing on a summer day. Time in the 'fridge makes it even better. If pureed with some bread is authentic for you, have at it, but I prefer chunky and crisp.
- 1 garlic clove, minced
- 1 cucumber, seeded and diced
- 2 tomatoes, seeded and diced
- 1 green pepper, seeded and diced
- 1⁄4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 (48 ounce) canv-8 vegetable juice
- 1 (14 ounce) can beef broth
- 1 -2 tablespoon Worcestershire sauce, to taste
- 10 -20 dashes hot sauce, to taste
- I prefer to start with all ingredients chilled, with the exception of the olive oil, garlic, salt and pepper.
- Once you get the veggies prepped, just combine in a bowl with the rest of the ingredients (exceptions: salt, pepper and hot sauce).
- I use V-8 because of the nutritional value, but you can use simple tomato juice if that's what you prefer.
- You're basically done, but I prefer an overnight in the fridge to meld the flavors.
- Taste and adjust the seasonings to your liking. Depending on the broth, worchestershire, and V-8, you may not need to add salt, but I'm usually generous with the pepper and then dash in the hot sauce to my personal liking.
- I've heard it's good with a sour cream dollop, but I like it straight, no chaser.
- Try this cold soup. You'll be amazed, trust me.