Return to Content


0 votes, 0.00 avg. rating (0% score)
Print Friendly

Yield: Yield 4 to 6 cups.

A pretty and pleasantly spiced cold soup. Some like to top it with a dollop of sour cream.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 1 large onion
  • 2 stalks celery
  • 1 large green pepper (reserve and dice 1/4 of the pepper)
  • 3 cups defatted chicken stock or bouillon
  • 1 large can (1 pound 12 ounces) whole tomatoes (reserve and dice 1 cup)
  • 1 medium can (24 ounces) tomato juice
  • 1/4 cup olive oil
  • 1/2 teaspoon cumin
  • 1/4 teaspoon Tabasco
  • 1 cucumber (reserve 1/4 and thinly slice for garnish; finely mince remaining 3/4)


Cook the onion, celery, and three-fourths of the green pepper in chicken stock until soft. Then puree with the canned tomatoes (reserving 1 cup diced). Add tomato juice, oil, cumin, and Tabasco then chill. Add the minced cucumber and diced tomatoes just before serving, and garnish each bowl with slices of cucumber.
Updated Friday, September 21st, 2007

Give the Gift of Yankee Magazine and get a Gift in Return!

Send a one-year gift subscription of Yankee Magazine for only $17.99 a 50% savings. In return we will send you a free 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111