Recipe: Ted's Red Summer Soup

Ted's Red Summer Soup, served cold!

  • 2 (46 oz) bottles of V8 mixed vegetable juice

  • 1T lime juice

  • chopped ginger and red onions

  • 1 can of pineapple chunks with juice

  • 1/2 C cubed watermelon

  • 1 cucumber, peeled and juiced

  • 1/2 cucumber, peeled and thinly sliced

Pour 1 bottle of V8 into a blender or food processor.

Add lime juice, 3 T peeled chopped ginger and 1/2 small red onion.

Add one peeled cucumber in chunks. Blend together until smooth.

Pour mixture into large container, add second 46 oz bottle of V8 juice.

Add pineapple chunks and juice. Float watermelon chunks and thin sliced cucumber.

Store in fridge over night. Sample the next day and tweak flavor to your liking.

Variations

Sweet: add sugar or honey.

Hot: add hot sauce.

Sour: your favorite vinegar or more lime juice.

Salty: salt or soy or Bragg's aminos.

Sweet sour: ketchup or Chinese sweet sour sauce.

Optional: brown 6 roma tomatoes in a cast iron pan, cut into 1" thick slices. Then repeat with thin sliced sweet peppers. Add to the soup if you choose.

Winter version: serve hot with sauteed shrimp and Sriracha chill-garlic sauce.

RecipeTed TollefsonRed Summer Soup, Ted's Kitchen