| 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.
A Message from our Provider:
“Society’s rejects have a special place in God’s heart”