| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Soups | 2 | Servings | ||
INGREDIENTS
| 46 | oz | Can tomato juice |
| 1 | Clove garlic, pressed | |
| 1 | tb | Sugar, heaping |
| 1 | ts | Salt |
| 1 | ts | Seasoned salt |
| 1/4 | c | Olive oil |
| 3 | tb | Lemon juice |
| 1 1/2 | ts | Worcestershire sauce |
| 1/2 | ts | Liquid hot sauce |
| 1 | Cucumber, peeled and diced | |
| 1 | Green pepper, diced | |
| 2 | Carrots, diced | |
| 3 | Celery stalks, diced | |
| 3 | To 4 green onions, diced | |
| 3 | Tomatoes, diced |
INSTRUCTIONS
In a large mixing bowl, mix tomato juice, garlic, sugar, salt, seasoned salt, olive oil, lemon juice, worcestershire sauce, and hot sauce. Mix until oil and seasonings are dissolved. Pour into a large refrigerator pitcher. Stir chunky vegetables into juice mixture and add diced fresh tomatoes. Chill overnight or 4 hours. Serve cold with seasoned croutons on top. Yield: 12 servings From: "Celebrate San Antonio - A Cookbook" by the San Antonio Junior Forum, 1986. ISBN 0-961917-0-0 Posted by: Karin Brewer, Cooking Echo, 8/92 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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