Recipe courtesy of Robert Irvine
Total:
4 hr 30 min
Active:
30 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Cut the whole peeled cucumber into 1 1/2 to 2-inch in long pieces. Stand them upright and trim the bottom so they are level and won't fall over. Using a spoon or a melon baller, remove the inside seeds and pulp 2/3 of the way into the cucumber, forming a "shooter" glass. Put in a bowl and refrigerate until ready to use.

In a large bowl combine all the remaining ingredients, cover and refrigerate for at least 4 hours. This will give the soup time to meld all the flavors together and let the juices from the vegetables mix.

When ready to serve, spoon the soup into the cucumber shooter glasses and serve. Let your guests enjoy the soup, then eat the "so called shooter glass".

A great refreshing chilled soup.

IDEAS YOU'LL LOVE

Italian Wedding Soup

Recipe courtesy of Giada De Laurentiis

Kale Soup

Recipe courtesy of Trisha Yearwood

Lentil Soup

Recipe courtesy of Giada De Laurentiis

Cream of Broccoli Soup

Escarole and Bean Soup

Recipe courtesy of Giada De Laurentiis

Italian Wedding Soup

Recipe courtesy of Ina Garten

Black Bean Soup

Recipe courtesy of Melissa d'Arabian

Chicken Noodle Soup

Recipe courtesy of Ina Garten

Mean Green Cucumber Juice

Recipe courtesy of Sunny Anderson

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking