This old favorite is what happens when a Spanish soup is invited to a midsummer house party in the Midwest. It is inauthentic, chunky, and delicious.
Combine in a large stainless steel bowl:
- One 46-ounce can tomato or tomato-vegetable juice
- One 10 ½-ounce can condensed beef consommé, undiluted
- 2 tablespoons lemon or lime juice or red wine vinegar, or to taste
- 2 tablespoons chopped basil
- (2 tablespoons minced thyme)
- (1 tablespoon soy sauce)
- 2 garlic cloves, minced
- ½ teaspoon hot pepper sauce
Add to a food processor:
- 1 cucumber, peeled, seeded, and coarsely chopped
- 3 large carrots, cut into chunks
- ½ small head red cabbage, cored and cut into chunks
- 2 celery ribs, cut into chunks, or 1 bunch watercress, tough stems trimmed and chopped
- ¼ cup chopped parsley (omit if using watercress)
- 1 bunch green onions or 1 medium onion, cut into 1-inch chunks
- (½ red or green bell pepper, cut into chunks)
Process until finely chopped (do not puree) and add to the bowl with the tomato juice. Season to taste with:
Cover and chill until very cold, 1 to 2 hours. Taste and adjust the seasonings as needed. Serve in chilled bowls, topped with: