Chilled Vegetable Soup - Rollin' Oats - Market & Cafe

Chilled Vegetable Soup

(Serves 4)


  • 1/2 cup Chopped onion
  • 1 tsp. Minced garlic
  • 1/2 cup Dry white wine
  • 3 cups Chicken or vegetable broth
  • 1 pound Cucumbers, peeled, seeded and grated
  • 1/2 Red bell pepper, cut into very thin slices
  • 1/2 Green bell pepper, cut into very thin slices
  • 2 oz. Radishes, trimmed and halved lengthwise and thinly sliced
  • 1/4 tsp. Tabasco hot sauce, or to taste
  • 1 1/2 Tbsp. Fresh lemon juice
  • 1 Tbsp. Chopped fresh parsley
  • 2 cups Seasoned croutons
  • Kosher salt and fresh ground pepper, to taste


Combine the onion, garlic, wine and chicken or vegetable broth in a saucepan over medium-high heat. Bring the mixture to a boil and then simmer it for 5 minutes. Remove the mixture from the heat, allow it to cool and refrigerate, uncovered, for 1 hour or until cold.

In a large mixing bowl, combine the chilled broth mixture with the remaining ingredients except the croutons, adjust seasoning as desired. Transfer to a covered container (or a large thermos for picnics) and refrigerate.  The soup can be made a day in advance and kept chilled until needed. Serve the soup in mugs garnished with the seasoned croutons.