Frosty Spanish Vegetable Soup

Name: Frosty Spanish Vegetable Soup
Yield: Makes 6 servings
Cuisine: Spain
Ingredients: ¼ c. finely chopped onion; ½ c. finely chopped peeled cucumber; 1 tsp. salt; ¼ tsp. ground pepper; ½ tsp. Worcestershire sauce; 1 small clove garlic, minced; 2 c. tomato juice; 2 tsp. chopped or snipped chives; 2 tsp. finely chopped or snipped fresh parsley; 2 tblsp. olive oil; 2½ tblsp. wine vinegar; ½ c. finely chopped green pepper; 1 c. finely chopped peeled tomatoes; ½ c. finely chopped celery

Preparation info

Makes
6
servings

Difficulty
Easy

Appears in

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

Europe
Spain
Starter
Vegan
Soup
Gluten-free
Mediterranean

Method

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