** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. With the metal blade in place, add the onion to the beaker.
2. Process, turning on and off rapidly, until finely chopped, about 4 or 5 seconds.
3. Transfer onion to a large bowl. Repeat with cucumbers, then green peppers, and then 5 of the tomatoes.
4. Transfer all to the large bowl. Process remaining tomato with garlic, V-8, olive oil, and chili powder until a smooth liquid is formed.
5. Combine with chopped vegetables and chill in a covered container.
6. Before serving, taste for salt. If texture is too thick, add more V-8, or a combination of V-8 and beef bouillon.
7. Makes 1 1/2 quarts. NOTE: Make this soup at least a couple hours before serving, so the flavors have a chance to combine.
8. Overnight is even better. NOTES : Delicious.
9. I've adapted this over the years - little or no olive oil, but more V-8 or Clamato juice - or a combination (1/2 and 1/2) of V-8 and beef bouillon .
10. It tastes terrific with seasoned croutons. It's a very nice thing to have in the refrigerator during the heat of the summer.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Bell Pepper, Tomato, Garlic, Hot Pepper, Cucumber, Onion, Olive Oil allergies.
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