RCI-SP.006.0071.001
When You're Serving a Crowd Soup
This recipe came from an estate sale. It was obtained when the family collection was purchased from the Burnett Estate in Terrell, Texas in 1981.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- cucumbers15 unitpeeled, seeded and diced
- Granny Smith apples24 unitpeeled, cored and juiced
- frozen white grape juice concentrate1 Can
- white onion1 Largechopped
- green bell peppers4 Largeseeded and chopped
- 1 Gallon
- 1 Gallon
- ¼ Cup
- water as necessary to desired consistency1 unit
- 2 Teaspoons
- 2 Teaspoons
Method
1
Peel and finely dice the cucumbers, Granny Smith apples, green bell peppers, and white onion into small, uniform pieces. Set aside in separate bowls.
15 minutes
2
In a large mixing bowl, whisk together the buttermilk and sour cream until smooth and fully combined.
3 minutes
3
Stir the diced cucumbers, apples, green bell peppers, and white onion into the buttermilk mixture until evenly distributed.
5 minutes
4
Season the soup with salt and white pepper to taste, stirring thoroughly to incorporate the seasoning throughout.
2 minutes
5
Finely chop the fresh parsley and fold it into the soup, reserving a small amount for garnish.
3 minutes
6
Cover the bowl tightly with plastic wrap and refrigerate the soup until thoroughly chilled, at least 2 hours or overnight for best flavor development.
120 minutes
7
Before serving, stir the soup well and taste for seasoning, adjusting salt and white pepper as needed.
2 minutes
8
Ladle the chilled soup into individual bowls or cups and garnish each serving with the reserved chopped parsley before presenting to guests.
5 minutes