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Chunky Vegetable Chilled Soup Recipe

Chunky Vegetable Chilled Soup Recipe

Unlike many chilled soups, this one isn't pureed, so you'll find plenty of chunky vegetable bits in each spoonful. "The recipe is from a friend who serves this refreshing soup on hot summer days," notes Liz Fick of Litchville, North Dakota.
TOTAL TIME: Prep: 15 min. + chilling YIELD:12 servings


  • 1 bottle (46 ounces) reduced-sodium V8 juice
  • 2 cans (14-1/2 ounces each) Italian diced tomatoes, undrained
  • 2 cans (5-1/2 ounces each) spicy hot V8 juice
  • 1 medium green pepper, chopped
  • 1 cup shredded carrots
  • 1/2 cup chopped green onions
  • 1/2 cup reduced-fat zesty Italian salad dressing
  • 2 tablespoons lemon juice
  • 1 tablespoon sugar
  • 2 teaspoons Worcestershire sauce
  • 1 garlic clove, minced
  • 3/4 teaspoon celery salt
  • 1/2 teaspoon salt


  • 1. In a large bowl, combine all of the ingredients. Cover and refrigerate for at least 2 hours before serving. Yield: 12 servings.

Nutritional Facts

1 cup: 95 calories, 2g fat (0 saturated fat), 0 cholesterol, 695mg sodium, 16g carbohydrate (11g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 3 vegetable, 1/2 fat.

Reviews for Chunky Vegetable Chilled Soup

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alanw340 User ID: 7312134 56221
Reviewed Jun. 22, 2013

"First time trying a cold soup. Made it today. Some variations: Used red and yellow sweet peppers, instead of green pepper. Added a cup of chopped yellow zucchini. I chopped all of the veggies rather small, as opposed to larger pieces. Very delicious and refreshing! Out of curiosity, I warmed up some of the soup. It is, of course, very good as a warm soup. The ?secret? to this soup are the V8 juices."

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