Frosty Spanish Vegetable Soup

Preparation info

  • Difficulty

    Easy

  • Makes

    6

    servings

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Make in morning to serve as evening meal on particularly sultry days

Ingredients

  • 1 c. finely chopped peeled tomatoes
  • ½ c. finely chopped green pepper
  • ½ c. finely chopped celery
  • ½ c. finely chopped peeled cucumber
  • ¼ c. finely chopped onion
  • 2 tsp. finely chopped or snipped fresh parsley
  • 2 tsp. chopped or snipped chives
  • 1 small clove garlic, minced
  • tblsp. wine vinegar
  • 2 tblsp. olive oil
  • 1 tsp. salt
  • ¼ tsp. ground pepper
  • ½ tsp. Worcestershire sauce
  • 2 c. tomato juice

Method

  • Combine all the ingredients in a glass bowl and stir to mix. Cover and chill thoroughly several hours. Serve in chilled cups.