| 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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