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- 4 large cucumbers, peeled
- 4 green bell peppers, seeded
- 1 cup fresh cilantro leaves
- 2 cups diced scallions (about 2 bunches)
- 1/2 cup Mexican-style canned mild green chiles
- 2 cloves garlic, mashed
- 1 Tbs. white wine vinegar
- 1 1/2 tsp. salt
- 1/4 cup olive oil
- 2 cups water
- 1 1/2 cups salsa for garnish
3. Fill two ice-cube trays with soup, and freeze overnight. Chill remainder. Pack frozen cubes with chilled soup in large insulated containers. At serving time, pour soup into cups, and top with large spoonful of salsa.