Food
Thom’s Summer Veggie Soup
By Yankee Magazine|Jul 11 2008|
I received this from a group I belong to but I made some changes to my taste.
Yield
1/2 gallon
Ingredients
1 quart V-8 juice
3 drops hot sauce ( optional )
4 cloves minced garlic, minced
1 green pepper, diced fine
1 cucumber, diced fine
2 ribs of celery, diced fine
1 medium sweet onion, diced fine
1 small container sour cream
1 tablespoon Italian seasoning
salt and pepper to taste
croutons
Instructions
Put all ingredients in the food processor and blend until smooth.
Chill well before serving. Fill soup cups about 3/4 full and top with 1 tablespoon sour cream. Pass the croutons and let the guests choose if they like.
