| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Vegetarian, Vegan, Soups |
6 |
Servings |
INGREDIENTS
| 3 |
lg |
Tomatoes |
| 2 |
tb |
Miso, white or yellow |
| 14 |
md |
Carrots |
| 1/2 |
|
Lemon |
| 3 |
|
Celery ribs |
| 2 |
|
Scallions; finely chopped |
| 1/2 |
|
Bell pepper, green; finely chopped |
| 1 |
|
Cucumber; grated |
| 1/4 |
c |
Basil leaves, fresh; chopped |
| 2 |
tb |
Dill, fresh; finely chopped |
INSTRUCTIONS
Chill vegetables.
Extract juice from tomatoes. Blend 1 1/2 cups tomato juice, all of pulp
and miso until smooth.
Extract juice from carrots and reserve 2 cups juice.
Extract juice from lemon and reserve all of juice.
Extract juice from celery and reserve 1/2 cup juice.
Transfer reserved juice to a large mixing bowl and combine with
tomato/miso mixture and remaining ingredients.
Serve immediately.
Per serving: 88 cal; 4 g prot; 278 mg sod; 20 g carb; 1 g fat; 0 mg chol;
119 mg calcium
Vegetarian Gourmet, Summer 1993/MM by DEEANNE
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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