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1 1/2 tablespoon white-wine vinegar
1 tablespoon fresh lemon juice
a 6-ounce can (3/4 cup) tomato vegetable juice, chilled
1 teaspoon salt, or to taste
1/2 teaspoon freshly ground pepper, or to taste
2 1/2 teaspoons drained bottled horseradish, or to taste
1/4 teaspoon Tabasco, or to taste
1 teaspoon Worcestershire sauce
2 tablespoons vodka if desired
1/4 cup olive oil
1 cup chopped seeded tomato
1 cup peeled, seeded, and finely chopped cucumber
3/4 cup finely chopped green bell pepper
1/4 cup minced onion
In a bowl whisk together the vinegar, the lemon juice, the tomato
vegetable juice, the salt, the pepper, the horseradish, the Tabasco, the
Worcestershire sauce, the vodka if desired, and the oil, add the tomato,
the cucumber, the bell pepper, the onion, and 1 cup ice water, and
combine the mixture well. Chill the soup, covered, for 1 hour and
transfer it to a large thermos.
The soup may be made 1 day in advance and kept covered and chilled.
Serves 4.
1 tablespoon fresh lemon juice
a 6-ounce can (3/4 cup) tomato vegetable juice, chilled
1 teaspoon salt, or to taste
1/2 teaspoon freshly ground pepper, or to taste
2 1/2 teaspoons drained bottled horseradish, or to taste
1/4 teaspoon Tabasco, or to taste
1 teaspoon Worcestershire sauce
2 tablespoons vodka if desired
1/4 cup olive oil
1 cup chopped seeded tomato
1 cup peeled, seeded, and finely chopped cucumber
3/4 cup finely chopped green bell pepper
1/4 cup minced onion
In a bowl whisk together the vinegar, the lemon juice, the tomato
vegetable juice, the salt, the pepper, the horseradish, the Tabasco, the
Worcestershire sauce, the vodka if desired, and the oil, add the tomato,
the cucumber, the bell pepper, the onion, and 1 cup ice water, and
combine the mixture well. Chill the soup, covered, for 1 hour and
transfer it to a large thermos.
The soup may be made 1 day in advance and kept covered and chilled.
Serves 4.
