| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Salad | 16 | Servings | |
INGREDIENTS
| 1 | lg | Green pepper; seeded, chopped |
| 2 | Cucumbers; peeled, seeded & chopped | |
| 8 | Ripe tomatoes; peeled, mashed | |
| 3 | ts | Salt |
| 1 1/2 | ts | Paprika |
| 1 | Clove garlic; mashed | |
| 1 | sm | Onion; chopped |
| 1/4 | c | Olive oil |
| 9 | tb | Wine vinegar |
| 1 1/2 | c | Cold tomato juice |
INSTRUCTIONS
Vegetables must be chopped extremely fine. Combine half the vegetables with salt & paprika. Combine garlic, onion, oil, vinegar & tomato juice. Put half the liquid in the blender with half the vegetables. Run blender until vegetables are smoothly blended. Repeat with remaining vegetables & liquid. Combine two batches & chill. Taste for seasoning & add more if desired. At the table, offer toasted croutons, chopped green pepper, cucumbers, avacados & scallions. This is especially good during the summer months & will keep in the refrigerator up to 2 weeks (in addition to being lo-calorie). This recipe makes 1/2 gallon. PAT THOMPSON TEXARKANA, TX From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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