1/2 English cucumber, unpeeled and chopped
2 cups chopped fresh or canned tomatoes
1 small (5.5 oz.) can V-8 juice
1/2 tsp. smoked paprika
2 dashes cayenne
2 Tbl. red wine vinegar
2 Tbl. olive oil
1/4 tsp. salt
2 Tbl. lemon juice
1 Tbl. minced parsley
In a food processor, puree the cucumber and tomatoes. Add the V-8 and
blend until smooth. Add the rest of the ingredients and blend again.
Taste for salt and spice level and adjust if desired.
Chill the soup completely before serving in small cups.
This soup is better if made the day ahead and works great as an
aperitif while you are doing the grilling.
Recipe by Jane O'Riordan, Domaine de la Terre Rouge, 2006