3 cups vegetable juice, such as v-8
4 ripe tomatoes (use plum if out of season), diced
1 large cucumber, diced
1 cup chicken or vegetable broth
1 red onion, diced
1 green bell pepper, diced
1 yellow bell pepper, diced
1 sweet onion, diced
2 stalks celery, diced
3 cloves garlic, diced
1 tbsp Lea & Perrins® The Original Worcestershire Sauce
1/2 tsp. Kosher salt
1/2 tsp. black pepper
1/2 tsp. smoked, bittersweet paprika (this is optional but would be good for tapas)
- Cut all vegetables and combine except the onion and garlic.
- Put the diced onion and garlic in a sauté pan with olive oil and salt, pepper, paprika and Lea & Perrins® Original Worcestershire Sauce. Sauté until onion is translucent (while this is a soup traditionally made with raw ingredients, cooking the onion and garlic with the seasonings enhances their flavors).
- Add the raw vegetables and cooked onion and garlic to the vegetable juice and combine with the broth. Allow to chill overnight or for at least 4 hours.
Tips
- If you wish to have a bolder flavor, try increasing the amount of Lea & Perrins® Worcestershire Sauce in 1 Tbsp. increments.
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