This is a zesty version of the classic chilled no-cook soup that is sure to please. It’s a breeze to make and the addition of olives, colorful peppers, cilantro, and hot sauce definitely kick it up a notch.
6 medium tomatoes, peeled, seeded and chopped
1/2 cup onions, chopped
1/2 cup green onions, chopped
4 celery ribs, chopped
2 cucumbers, peeled, seeded, and chopped
1 green bell pepper, chopped
1 yellow bell pepper, chopped
1/4 cup red wine vinegar
6 cups tomato juice
1 cup sliced black olives
Salt and pepper to taste
Hot pepper sauce to taste
Worcestershire sauce to taste
2 tablespoons chopped cilantro
1. In a blender, puree two-thirds of the tomatoes, onions, celery, cucumbers, and peppers.
2. Stir in the vinegar, tomato juice, olives, remaining chopped vegetables, and cilantro. Season the soup with salt, pepper, hot sauce, and Worcestershire sauce.
3. Chill the soup until ready to serve.
Adapted from “The Sugar Mill Caribbean Cookbook” by Jinx and Jefferson Morgan (Harvard Common Press, 1996). Copyright (c) 1996 by Jinx and Jefferson Morgan. Reprinted by permission of Harvard Common Press.
Adapted from “The Sugar Mill Caribbean Cookbook” by Jinx and Jefferson Morgan (Harvard Common Press, 1996).