| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Low-fat, Soups, Mcdougall |
10 |
Servings |
INGREDIENTS
| 4 |
c |
Tomato juice |
| 2 |
c |
Chopped tomatoes; peeled, se |
| 1 |
c |
Cucumber; chopped |
| 1/2 |
c |
Red onion; chopped |
| 1/2 |
c |
Celery; chopped |
| 1/2 |
c |
Thawed frozen or fresh corn |
| 1/2 |
c |
Green bell pepper; chopped |
| 1/4 |
c |
Scallion; chopped |
| 1/4 |
c |
Zucchini; chopped |
| 1/4 |
c |
Mild green chiles; chopped |
| 1/4 |
c |
Fresh parsley; chopped |
| 1/4 |
c |
Fresh cilantro; chopped, opt |
| 2 |
|
Cl Garlic; minced |
| 2 |
tb |
Red wine vinegar |
| 2 |
tb |
Fresh lime juice |
INSTRUCTIONS
Recipe by: The New McDougall Cookbook Preparation Time: 0:30 Combine all of
the ingredients in a large bowl. Cover and chill for 3 to 4 hours before
serving.
Variation: This may also be prepared by pureeing half of the
ingredients in a food processor or blender and leaving the remaining
ingredients finely chopped.
From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mcdougal.zip
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