'5 cubed cucumbers, seeds and skin removed'
'6 red bell peppers, seeded and skinned'
'15 cubed tomatoes, peeled and seeded'
'3 cubed eggplants'
'3/4 cup of olive oil'
'1.5 liters of tomato juice'
'3/4 cup of vinegar'
'6 cloves of garlic, minced'
'6 tablespoons of freshly squeezed lemon juice'
'3 small chopped onions'
'1/3 cup of grated parsley (well-packed in the cup)'
'4 cubes of chicken broth, well-crumbled'
'1 tablespoon of Calabrian pepper flakes'
'A few drops of Worcestershire sauce'
'Sauce and salt to taste'
'5 cubed cucumbers, seeds and skin removed'
'6 red bell peppers, seeded and skinned'
'15 cubed tomatoes, peeled and seeded'
'3 cubed eggplants'
'3/4 cup of olive oil'
'1.5 liters of tomato juice'
'3/4 cup of vinegar'
'6 cloves of garlic, minced'
'6 tablespoons of freshly squeezed lemon juice'
'3 small chopped onions'
'1/3 cup of grated parsley (well-packed in the cup)'
'4 cubes of chicken broth, well-crumbled'
'1 tablespoon of Calabrian pepper flakes'
'A few drops of Worcestershire sauce'
'Sauce and salt to taste'
'Blend well in a blender half of the cucumber, bell pepper, tomato, and eggplant with the olive oil, tomato juice, vinegar, and garlic.'
'Blend in small pulses each time.'
'Pour into a large pot and bring to heat.'
'Add the lemon juice, onion, parsley, chicken broth, Calabrian pepper flakes, Worcestershire sauce, and salt.'
'Let simmer for 4 minutes, stirring constantly.'
'Remove from heat, let cool, and refrigerate until serving time.'
'The remaining chopped vegetables should be stored in the refrigerator in sealed containers.'
'At serving time, mix the chopped vegetables into the soup and serve chilled.'
'Serves 30 portions.'
'116 calories per portion.'
'Serve with croutons if desired.'
