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4 cups tomatoes, seeded and chopped2 cups European-style cucumbers, chopped1/2 large green bell pepper, seeded and chopped1/2 large yellow bell pepper, seeded and chopped1 large sweet onion, minced1 jalapeño chile (or to taste), seeded and minced1 garlic clove, minced2 cups vegetable juice cocktail1/4 cup fresh lime juice1/2 to 1 tablespoon hot pepper sauce1/2 tablespoons cumin, groundSalt and pepper1/2 cup cilantro, chopped, plus additional for garnish1 cup (4 ounces) Wisconsin cotija cheese, crumbled1 1/2 cups (6 ounces) Wisconsin asadero or monterey jack cheese, shredded
Combine all ingredients except cheeses and cilantro garnish in large bowl. Divide among 6 chilled soup bowls. Sprinkle each serving with cheeses and cilantro garnish. (May be refrigerated until serving time; add cheeses and cilantro garnish at that time.)
Cheesemaker's Vegetable Soup
Onion Soup with Two Cheeses
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