| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Soup | 8 | Servings | ||
INGREDIENTS
| 2 1/2 | c | Tomato juice |
| 1 | c | Coarsely chopped; peeled, firm ripe tomato |
| 3/4 | c | Coarsely chopped red and/or green bell pepper |
| 3/4 | c | Finely chopped onion |
| 1/2 | c | Coarsely chopped; peeled cucumber |
| 2 | tb | Freshly squeezed lemon juice |
| 1/2 | ts | Garlic powder |
| 1/4 | ts | Worcestershire sauce |
| 1/4 | ts | Pepper |
| Snipped fresh chives or green onion tops for garnish |
INSTRUCTIONS
In a large bowl mix all ingredients except garnish until blended. Cover and chill at least 4 hours or overnight. Serve in chilled bowls; sprinkle with chives. Makes 4 cups, 8 servings, 34 calories per serving. MAGAZINE ARTICLE From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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