| 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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