Yield: 8 servings
| Measure | Ingredient |
|---|---|
| \N \N | Karen Mintzias |
| 1 \N | Cucumber; peeled, seeded, and diced |
| 2 \N | Tomatoes; diced |
| ½ \N | Onion; diced |
| ½ \N | Red bell pepper; seeded, and diced |
| ½ \N | Yellow bell pepper; seeded, and diced |
| ½ \N | Green bell pepper; seeded, and diced |
| 2 tablespoons | Fresh dill, chopped |
| 2 tablespoons | Fresh cilantro, chopped |
| 1 pint | Beef stock |
| 1 tablespoon | Olive oil |
| 1½ tablespoon | Red wine vinegar |
| 1 teaspoon | Garlic, finely chopped |
| 1 teaspoon | Tabasco sauce |
| 2 teaspoons | Salt |
| ½ teaspoon | White pepper |
| 1 pint | Tomato juice |
Combine all of the ingredients and mix them together well. Chill the soup.
(Executive Chef Bill Donnelly says, "I like to serve this soup in a big bowl with chips around it and some guacamole on the side. It's a wonderful, refreshing dish that is perfect on a hot summer day.") Source: Chez Melange - Redondo Beach, California "Southern California Beach Recipe" by Joan and Carl Stromquist ISBN: 0-9622807-3-9 Typed for you by Karen Mintzias