Dice the cucumbers. Grate grate on a fine grater, chop onion and parsley.
Put everything in a blender bowl, add ice and tomato juice, salt and pepper to taste. Beat with a blender until smooth. Serve with lemon slices.
Ice-cold tomato-cucumber soup turns out to be tasty, rich, light and piquant; it is perfect in the hot season to cool and satisfy hunger. Cooking this soup is very simple and fast, take the amount of ice at your discretion, salt and pepper to taste. You can replace parsley with any other greens.