| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
|
6 |
– 8 |
INGREDIENTS
| 1 |
sm |
Cucumber |
| 1/2 |
sm |
Green pepper |
| 1 |
sm |
Onion |
| 1 |
|
Clove garlic |
| 1/4 |
c |
Red wine vinegar |
| 1/4 |
ts |
Pepper |
|
|
Salt; (I leave it out) |
| 46 |
oz |
Can tomato juice |
|
|
Tobasco; (optional) |
|
|
Chives; (optional-for garnish) |
INSTRUCTIONS
The following recipe is very easy to do and is great for Shabbat lunch,
especially in the summer.
Source: my friend Eleanor
Chunk first four ingredients and puree in food processor with metal blade.
Add (salt) and pepper, wine vinegar and 1 c. tomato juice; blend in
processor. Add to rest of tomato juice. If you like it a little spicy (I
do), put in some tabasco sauce.
For company, I dice some chives and float on top.
Posted to JEWISH-FOOD digest by MUFFYMOM@aol.com on Aug 21, 1998, converted
by MM_Buster v2.0l.
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