A light refreshing cold soup that's perfect for summer. I take this recipe to summer get togethers and it's always a hit!
Ingredients
- tomato juice: 3 cups
- beef bouillon cubes: 2 piece
- tomato: 1 piece (chopped)
- cucumber: 0.5 cup (chopped)
- green bell pepper: 0.25 cup (chopped)
- onion: 6 Tbsp (chopped)
- celery: 1 Tbsp (chopped)
- red wine vinegar: 0.25 cup
- vegetable oil: 2 Tbsp
- ½ teaspoons Worcestershire sauce: 1 piece
- dash hot pepper sauce (such as Tabasco®): 1 piece (optional)
Metric Conversion
Stages of cooking
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Bring the tomato juice to a simmer over medium-high heat. Stir in the beef bouillon cubes until dissolved, about 5 minutes. Remove from heat and add the tomato, cucumber, bell pepper, onion, celery, red wine vinegar, vegetable oil, Worcestershire sauce, and hot pepper sauce. Cover and chill for 6 to 8 hours before serving.
