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Categories:
cucumbers tomatoes red onion green bell pepper red bell pepper clove garlic tomato juice lemon juice chives
Viewed: 56 - Published at: 6 years agoIngredients
- 2 English cucumbers, peeled (1 whole and 1 finely diced)
- 3 tomatoes, seeded and finely diced
- 1 red onion, finely diced
- 1 green bell pepper, finely diced
- 1 red bell pepper, finely diced
- 1 clove garlic, minced, or more to taste
- 4 cups tomato juice (recommended: V8)
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped chives
Method
- Cut the whole peeled cucumber into 1 1/2 to 2-inch in long pieces.
- Stand them upright and trim the bottom so they are level and won't fall over.
- Using a spoon or a melon baller, remove the inside seeds and pulp 2/3 of the way into the cucumber, forming a "shooter" glass.
- Put in a bowl and refrigerate until ready to use.
- In a large bowl combine all the remaining ingredients, cover and refrigerate for at least 4 hours.
- This will give the soup time to meld all the flavors together and let the juices from the vegetables mix.
- When ready to serve, spoon the soup into the cucumber shooter glasses and serve.
- Let your guests enjoy the soup, then eat the "so called shooter glass".
- A great refreshing chilled soup.
