| INGREDIENTS | |
|---|---|
| 1 large cucumber, peeled, seeded and finely diced (1/4-inch cubes) | |
| 1/2 green pepper, finely diced | |
| 1 piece pimento | |
| 1/2 large onion, finely diced | |
| 3 tablespoons parsley, finely chopped | |
| 2 tablespoons fresh basil, finely chopped | |
| 1 large clove garlic, minced | |
| 1 cup Italian Viniagrette Dressing, | |
| 6 large tomatoes peeled and seeded, or a 14-ounce can of tomatoes | |
| 1 cup tomato juice | |
| Salt and freshly ground pepper to taste | |
| Sour cream, watercress, croutons and cucumber to garnish | |
DIRECTIONS |
|
|---|---|
| - Combine diced cucumbers, green pepper, pimento, and onion in large bowl with parsley, basil, and garlic. | |
| - Mix in Italian viniagrette dressing. | |
| - If using canned tomatoes, strain the liquid from tomatoes and add to the soup. | |
| - Coursely chop tomatoes and add to soup along with tomato juice. | |
| - Season with salt and pepper to taste. | |
| - Chill until ready to serve. | |
| - To Serve: | |
| - Ladle soup into 6 chilled soup bowls or stemmed glasses. | |
| - Garnish each bowl with crouton, a dollop of sour cream, fresh watercress, and a spear of cucmber. | |
