Yield: Yields about 5 cups.
Servings: four to six as a first course.
Make Ahead Tips
This recipe is quick to prepare but needs to chill for at least an hour for the flavors to develop.
Serve with tortilla chips.
For our first really hot day of the summer, this was very delicious and refreshing. The guys didn't even miss not having meat for dinner. I did add two mild Jalapeos, just to add a little spice and heat.
For our first really hot day of the summer, this was very delicious and refreshing. The guys didn't even miss not having meat for dinner. I did add two mild Jalapeos, just to add a little spice and heat.
Found this recipe in the Fall 2011 issue of Fine Cooking Cook Fresh magazine and tried it. We live in Texas and we are having a very hot summer. Sometimes we get the urge for a great soup for a light dinner and this was perfect! I made it last night and allowed it to set in the fridge overnight - today for lunch I had to try it and loved it! It's healthy, inexpensive and refreshing!
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