Cool Tomato and Cucumber Soup—The Hot Sauce Makes the Difference.

Name: Cool Tomato and Cucumber Soup—The Hot Sauce Makes the Difference.
Yield: serves 6
Ingredients: 2 large cucumbers, peeled, seeded, and chopped; 4 cups tomato juice; 1 cup plain low-fat or nonfat yogurt; 2 teaspoons LOUISIANA Hot Sauce or other red hot sauce; 1 teaspoon Worcestershire sauce; 1 teaspoon salt; 1/4 teaspoon ground black pepper; 1 ripe avocado; 1 lemon or lime, cut into 6 wedges

January 24, 2012

Cooks' Note

Like many spicy soups, it’s best with a squeeze of lemon or lime juice added just prior to eating, so serve a wedge with each bowl. Check to make sure that the yogurt you are buying is one that has had no sugar added. If you purée the cucumbers and tomato juice in a large-capacity (8 cups or more) food processor rather than a smaller blender, you can finish the soup right in the processor—just add the remaining ingredients, and pulse a few times to blend.

Recipe notes

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