A light refreshing cold soup that’s perfect for summer. I take this recipe to summer get togethers and it’s always a hit!
Bring the tomato juice to a simmer over medium-high heat. Stir in the beef bouillon cubes until dissolved, about 5 minutes. Remove from heat and add the tomato, cucumber, bell pepper, onion, celery, red wine vinegar, vegetable oil, Worcestershire sauce, and hot pepper sauce. Cover and chill for 6 to 8 hours before serving.
Per Serving: 79 calories; protein 1.6g; carbohydrates 9.2g; fat 4.7g; sodium 633.1mg.