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Chunky Vegetable Chilled Soup

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
  • Makes
    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


  • In a large bowl, combine all of the ingredients. Cover and refrigerate for at least 2 hours before serving.
Nutrition 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.

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  • alanw340
    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.