This cold soup is very popular and can be served throughout the year. It can be made a day in advance before you plan to serve it so that the flavors can blend.


½ cup peeled and diced cucumbers

¾ cup peeled and diced red and green bell peppers

¾ cup diced onion

2 plum tomatoes, peeled and diced (1 cup)

2½ cups tomato juice

2 garlic cloves, pressed or minced

¼ teaspoon freshly ground black pepper

¼ teaspoon Worcestershire sauce

2 tablespoons fresh lemon juice

Chopped chives or scallion tops for garnish

2 lemons, cut into wedges each, for garnish

How to peel tomatoes

Bring a medium pot of water to a boil. Using a sharp paring knife cut a shallow X in the
tops of the tomatoes.

Drop the tomatoes into boiling water for about 30 seconds.

Remove the tomatoes and place in cold water. The skins will literally slip right off.

Assembling Soup

Combine all the ingredients, except the chives or scallion tops and lemon wedges.

Mix all the ingredients thoroughly. Pour the soup into a large container, cover tightly, and refrigerate until cold.

Serve in chilled bowls and garnish with the chopped chives or scallion tops with lemon wedges.

Makes 8 servings

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