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– from Shields Tavern
Colonial Williamsburg, Williamsburg, Virginia

Serves 8


  • 4 cucumbers, peeled, seeded and cut into l-inch slices
  • ½ large Spanish or Bermuda onion, peeled and diced
  • ½ stalk celery, sliced
  • ½ green pepper. seeds and ribs removed, and cut into strips
  • 1 large ripe tomato, peeled and seeded
  • 1 garlic clove, peeled and minced
  • 1¼ cups broken pieces of white bread
  • 2 tablespoons extra virgin olive oil
  • 1 cup water
  • 2 tablespoons red wine vinegar
  • ½ teaspoon salt, or to taste
  • 2 cups tomato or V8 juice
  • Freshly ground black pepper to taste


  1. Pass the cucumbers, onion, celery, green pepper, tomato, garlic and bread through the small die of a meat grinder, or chop finely (but do not puree) in a food processor fitted with the steel blade, using on and off pulsing action.
  2. Combine with the remaining ingredients, season to taste and stir well. Serve very chilled.

Note: The soup can be made up to a day in advance and refrigerated, tightly covered.