Oxmoor House JANUARY 1998
Combine roasted red pepper, garlic, and 1 cup vegetable juice in container of an electric blender; cover and process until smooth. Transfer mixture to a large serving bowl; stir in remaining vegetable juice, 1 cup cucumber, and remaining 4 ingredients. Cover and chill at least 1 hour.
To serve, ladle soup into individual bowls. Top each serving with 1 tablespoon remaining cucumber.
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