Cold Garden Vegetable Soup Serves 4
(Recipe from Betsy Reddaway, originally from Marmie Trask, 1970?? )

I think it serves more, especially if served as first course. It’s very crunchy.

Ingredients

  • ¼ c. olive oil
  • 6 Tbl. Poultry stuffing (seasoned bread stuffing)
  • 2 c. Tomato juice or V-8 Juice
  • 1 bouillon cube, dissolved in ½ cup hot water
  • 1 onion, grated (I put onion, cut up, in food Processor with some tomato juice)
  • 4 stalks celery, finely chopped
  • ½ cucumber, chopped
  • 3 tomatoes, peeled and coarsely chopped
    salt and pepper to taste
  • juice of 1 lemon
  • ½ tsp. A-1 sauce
  • chopped chives (for garnish)
  • 8 ice cubes (optional)
  • curry-flavored mayonnaise

Directions:

Combine oil, poultry stuffing, tomato juice or V-8 Juice, dissolved bouillon cube, celery, onion, and cucumber. Chill.
Before serving add peeled and chopped tomatoes, lemon juice, and A-1 sauce.

Season to taste with salt and pepper.

Put 1 or 2 ice cubes in each bowl. (optional)

Put soup in bowl, float a dollop of curry-flavored mayonnaise on top, and sprinkle with chopped chives.

 

Comments are closed.

Subscribe to our Newsletter: