This classic summer vegetable soup features V8 and is chock full of onion, pepper, cucumber and tomatoes, along with spiced garlic and pepper.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
estimate your profit
|Profit Per Serving|
Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.
|Profit Per Meal|
Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
|Profit Per Day|
Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.
|tomato||63 oz.||2 1/2 qt.|
|cucumber||3 lb.||10 1/4 cups|
|Vidalia onion||10 oz.||1 3/4 cups|
|assorted bell peppers (green, red, yellow)||10 oz.||2 cups|
|fresh parsley||1 oz.||0 1/2 cups|
|cider vinegar||0 1/2 cups|
|garlic||1 oz.||3 tbsp.|
|hot pepper sauce||2 tbsp.|
|1. In large container with a lid, combine all ingredients. Cover.
CCP: Refrigerate below 40°F. at least 4 hours before serving.
|2. Using an 8 oz. ladle, portion 1 cup into bowl. Serve immediately.|
- Serve with sticks of cucumber, celery ribs, pepper strips, pickled onions, pickled mushrooms, fresh herb sprigs, etc.