| 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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