(Makes 3 quarts)


Serve this soup chilled---it’s wonderfully refreshing in warm weather.

As much a salad as it is a soup.


1 3/4 (2 small) diced yellow onion – reserve 1/2 cup

1 tablespoon honey, to taste

3 1/2 (2 large) peeled cucumber, cut into 1/2 “ cubes – reserve 1 1/2 cup

Pinch of cayenne pepper, to taste

1 1/4 cup (2 small) diced green pepper – reserve 1/4 cup

1 teaspoon dill weed

4 cup (3 or 4 large) diced fresh tomato (unpeeled) – reserve 2 cups.

4 cups tomato juice

2 tablespoons fresh lemon juice, or to taste

1/4 cup minced parsley and chopped cilantro – reserve 2-4 tablespoons of each

2 medium cloves garlic, pressed or minced

Use Watercress or parsley as a garnish


3 Tablespoons of mayonnaise (optional)


Blend all but reserved ingredients and garnish in blender briefly, until just barely smooth.  (Do this in 2 or 3 batches.)  Stir in reserved ½ cup onion, 1 ½ c. cucumber, Ό c. green pepper, and 2 c. tomato, or leave in separate bowls and let people add them if they desire.  Chill thoroughly before serving.  Garnish with parsley and cilantro or watercress.