- 8
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Ingredients
- 1 16-ounce can chopped tomatoes plus 2 medium tomatoes
- 1 green pepper cored, seeded and cut into 2-inch pieces
- 1 cup roasted red bell peppers
- 1 large spanish onion peeled and chopped with some reserved for
- 2 large cloves of garlic chopped
- 1 large cucumber peeled and cut into 2 inch pieces
- 4 cups v-8 juice
- 1/2 cups olive oil
- 4 tablespoons soy sauce
- 8 drops of tabasco
- 2 hand-chopped tomatoes for texture...not in food processor
- Salt to taste
Preparation
Step 1
Place tomoatoes, both peppers, onion, garlic and cucumbers in food processor or blender. Remember to reserve some onion and tomato not in food processor for texture to soup, so it is not all so pureed.
Pulse on and off until the mixture is just combined and the vegetables are in small pieces, but not pureed.
Add tomato juice and blend for an additional ten seconds just to blend.
Place this mixture in a bowl and stir in the remaining ingredients, using soy sauce for most of salt source, adding more of less as you wish.
Add the Tabasco sauce. Chill for at least three hours before serving.