Monday, July 1, 2013


1 bottle (46-oz) vegetable juice
1 jar (12-oz) roasted red bell peppers, drained
1 cup loosely packed fresh parsley leaves
1/2 cup chopped fresh basil leaves
1 cup chopped cucumber
1/2 cup banana pepper rings
2 garlic cloves
3 tbsp fresh lemon juice
2 tbsp extra virgin olive oil
extra cucumber, sliced, for garnish
extra basil leaves, for garnish

In a blend, process half the vegetable juice with the roasted peppers, parsley, basil, cucumber, banana pepper rings, garlic, and lemon juice until smooth.

Transfer the mixture from the blender to a large bowl; stir in remaining vegetable juice and olive oil.

To serve, ladle into soup bowls and top with the toppings, as desired.

May be served immediately or cover and chill until ready to serve.

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