- 1/2 cup olive oil (good quality)
- 4 Tbsp lemon juice
- 6 cups tomato juice
- 2 cups beef broth
- 1/2 cup finely minced onion
- 2 tomatoes, peeled and cubed
- 2 cups finely minced celery
- 1/4 teaspoon Tabasco
- 2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 2 green peppers, finely chopped
- 2 cucumbers, diced
Beat together the oil and lemon juice. Stir in the tomato juice, broth, onions, tomatoes, celery, Tabasco, salt and pepper. Taste for seasoning. The mixture should be well seasoned. ( It may require more salt or Tabasco depending on individual taste). Chill the soup at least 3 hours. Pour into a tureen. Serve the green peppers and cucumbers and croutons separately to be passed and added to each serving. This soup will keep several days in the refrigerator. Serves 8-10
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Aug 05, 2012
Def. an Americanized version of one of the best things to come out of Andalucia.
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