Submitted by: Chef Linda Anselmi
The addition of Tulkoff Extra Bold Cocktail Sauce puts a zesty spin on this light and refreshing soup.
6 ripe tomatoes, peeled and chopped
1 red onion, finely chopped
1 cucumber, peeled, seeded, and chopped
1 red bell pepper, chopped
2 stalks celery, chopped
2 Tbsp fresh parsley, chopped
2 Tbsp fresh chives, chopped
1 clove garlic, mashed
1/4 cup red wine vinegar
1/4 cup olive oil
2 Tbsp lemon juice
2 tsp sugar
salt and pepper, to taste
6 Tbsp Tulkoff Lava Lime Jalapeño Hot Sauce, or more to taste
1 tsp Worcestershire sauce
4 cups tomato juice
3/4 cup Tulkoff Extra Bold Cocktail Sauce
Put all the ingredients except tomato juice and extra bold cocktail sauce in a food processor. Pulse until the desired consistency is reached. Add tomato juice and cocktail sauce to this mixture. Transfer to a large container and cover tightly. Refrigerate overnight for best flavor. If soup becomes too thick, you can thin it out with some water or chicken stock, adding a little at a time.
Serve with bread or garlic toast for a light and refreshing meal.