| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Soup |
2 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Tomato juice |
| 1 |
|
Beef bouillion cube |
| 1 |
|
Tomato skinned and chopped |
| 1 |
c |
Chopped cucumber (pared) |
| 2 |
tb |
Chopped green pepper |
| 2 |
tb |
Chopped onion |
| 2 |
tb |
Wine vinegar |
| 2 |
tb |
Salad oil |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Worcestershire sauce |
| 3 |
dr |
Tabasco |
INSTRUCTIONS
Date: Thu, 13 Jun 1996 17:42:25 -0400
From: Rebecca Hessler <rhessler@ULTRANET.COM>
Heat tomato juice to boil in a small saucepan. Add bouillion cube and stir
until dissolved. Pour into blender and add remaining ingredients. Blend.
Chill several hours or overnight.
Serve with croutons or shredded vegetables if desired.
EAT-L DIGEST 12 JUNE 1996
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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