| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Jewish | Soup | 8 | Servings |
INGREDIENTS
| 1 | cn | (46-oz) tomato juice (vegetable juice is also great) |
| 1 | lg | Onion (bermuda or perhaps videlia are both good); finely chopped |
| 2 1/4 | c | Diced tomatoes |
| 1 1/2 | c | Finely chopped sweet peppers (mix green; red, yellow, whatever) |
| 1/2 | tb | Honey |
| 1/2 | md | Cucumber; diced |
| 1 | md | Zuchini; diced |
| 1 | Ripe avacado; diced (up to) | |
| 4 | Scallions; finely chopped | |
| 3 | tb | Olive oil |
| 1/2 | Lemon; juice of | |
| 1 | Lime; juice of | |
| 3 | tb | Wine vinegar |
| 6 | Cloves garlic; minced | |
| 1 | ts | Taragon |
| 1 | ts | Basil |
| 1/2 | tb | Dill weed |
| 3 | tb | Parsely |
| 2 | tb | Cilantro |
| 1 | ds | Ground cumin (up to) |
| 4 | ds | Tabasco sauce (I prefer Frank's Red Hot) |
| Pepper to taste |
INSTRUCTIONS
From: Schramm <slitvin-@uceng.uc.EDU> Date: Wed, 10 Jul 1996 21:02:24 -0400 (EDT) I often serve this on Shavuos, alternating with vichysoise. It is also great for shalosh seudos. Combine all ingredients and chill for at least 2-3 hours. The ingredients can be pureed, but at most I only puree half. The soup can get very thick, so you may choose before serving to add a cup of two of extra tomato juice if desired. JEWISH-FOOD digest 250 From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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