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