| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
New York City |
Soup |
8 |
Servings |
INGREDIENTS
| 1 |
c |
Chopped; seeded bell pepper |
| 3 |
c |
Peeled; seeded, chopped tomatoes |
| 1 |
c |
Peeled; seeded, chopped cucumber |
| 1/2 |
c |
Chopped red onion |
| 1/4 |
c |
Sliced celery |
| 1/4 |
c |
Chopped cilantro leaves |
| 1 |
ts |
Chopped garlic |
| 2 |
tb |
Olive oil |
| 2 |
tb |
Cidar vinegar |
| 1 |
tb |
Lime juice |
| 1/2 |
ts |
Paprika |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 1/4 |
ts |
Cumin |
| 1/8 |
ts |
Caynne pepper |
| 1 1/2 |
c |
Tomato juice |
INSTRUCTIONS
From: barnett@villagenet.com
Date: Tue, 23 Jul 1996 09:11:27 -0400
Here is a wonderful cold soup that is perfect for the 9 days as well as all
summer long. This recipe comes from Barbara Smith, owner of B. Smith's
Restaurant in New York City. I found it in a copy of the Washington Post
sometime last year.
garnish with fresh dill and/or cilantro leaves. Serve in chilled plates.
The recipe can be expanded to suit your needs.
JEWISH-FOOD digest 274
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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