| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Soups, Vegetarian | 6 | Servings |
INGREDIENTS
| 2 | c | Vegetable Stock |
| 2 | c | Tomato juice |
| 2 | T | Lemon juice |
| 2 | T | Green taco sauce |
| 1 | t | Sugar |
| 1/2 | t | Garlic salt |
| 1/8 | t | Pepper |
| Cucumber * | ||
| Green pepper ** | ||
| 4 | Large tomatoes *** | |
| 3 | Green onions **** |
INSTRUCTIONS
Cucumber, peeled, seeded, and coarsley chopped ** Green pepper, seeded and diced *** Tomatoes, peeled and coarsely chopped **** Green onions (including tops) thinly sliced In a 3-quart pan over medium heat, combine stock, tomato juice, lemon juice, taco sauce, sugar, garlic salt, and pepper. Leave uncovered and bring to a boil. Stir in cucumber, green pepper, tomatoes, and onion; bring mixture, uncovered to a boil again. Remove from heat and cool. Cover and refrigerate until well chilled. Serving size: 1 cup Per serving: 3 grams protein, 14 grams carbohydrates, no cholesterol, 64 calories. An easy make-ahead soup to begin a meal with. From Sunset Menus & Recipes for Vegetarian Cooking, Lane Publishing Co. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegetar.zip
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