| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Vegetarian, Soups |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Vegetable Stock |
| 2 |
c |
Tomato juice |
| 2 |
tb |
Lemon juice |
| 2 |
tb |
Green taco sauce |
| 1 |
ts |
Sugar |
| 1/2 |
ts |
Garlic salt |
| 1/8 |
ts |
Pepper |
|
|
Cucumber * |
|
|
Green pepper ** |
| 4 |
x |
Large tomatoes *** |
| 3 |
x |
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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