Soup on the Rocks

 

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Soup-On-The-Rocks

Soup-On-The Rocks Drink

So simple! Over ice, pour Beef Broth, a dash of Worcestershire Sauce and a squeeze of Lemon (all to your taste). Garnish with a lemon wedge. So 1960's!

Soup-On-The-Rocks Soup

Mix together in a large bowl:

1 Beef Bouillon Cube dissolved into 1/2 Cup boiling water, let cool down a bit (doesn't need to be cold)

1 1/2 Cups Tomato Juice

1/2 Onion, grated (I used a red onion in the video)

1/2 Cup Celery, chopped fine

1/2 Green Pepper, chopped fine

1/2 Tsp Salt

1 Garlic clove, sliced in half and skewered on a toothpick (see my video for a demo)

Let sit covered in the fridge overnight or at least 8 hours

Add:

2 TBS Fresh Lemon Juice

Dash Hot Pepper Sauce, or more if you like

2 TBS Fresh Herbs (I used a mix of Parsley, Dill and Chives)

Other options: Basil, Savory or any mild herb you like!

1/4 Cucumber, sliced thin

1 Tomato, cut in half then slice the halves thin (see my video for a demo)

Mix well. Add about 6-8 Ice Cubes and serve immediately. 

Prep Time30 minutes mins

Course: Appetizer, Snack, Soup

Cuisine: American

Keyword: Campbell's, Soup on the rocks

Servings: 6 1/2 Cup Servings

Author: YesterKitchen