Chilled soup is a refreshing, easy main dish on a hot summer night. Make a large batch to enjoy for a few days over a long weekend.
2 cups peeled, chopped cucumber (about 2 medium)
1 cup chopped green pepper (about 1 large)
1 cup chopped sweet red pepper (about 1 large)
1 (32-ounce) bottle vegetable juice
1 (14 1/2-ounce) can no-salt-added diced tomatoes, undrained
1/4 cup red wine vinegar
1 teaspoon hot sauce
1/8 teaspoon pepper
How to Make It
Combine all ingredients, stirring well. Position knife blade in food processor bowl; add one-third of vegetable mixture. Process 30 seconds or until smooth. Transfer mixture to a bowl. Repeat procedure twice with remaining mixture. Cover and chill at least 3 hours.