| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Cookbook, Soup |
8 |
Servings |
INGREDIENTS
| 3 |
c |
Tomato juice; divided |
| 2 |
tb |
Olive oil |
| 3 |
tb |
Red wine vinegar |
| 1 |
|
Clove garlic |
| 2 |
|
Tomatoes; (medium) peeled and quartered |
| 1 |
|
Cucumber; (small) cut into pieces |
| 1/2 |
|
Green pepper; (medium) chopped |
| 3 |
|
Stalks celery; sliced |
| 1/4 |
|
Onion; cut into pieces |
| 4 |
|
Sprigs parsley |
| 1 |
|
Avocado |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Freshly ground pepper |
| 1 |
c |
Croutons; for garnish |
|
|
Cucumber slices for garnish |
INSTRUCTIONS
Place 1 cup tomato juice, olive oil, vinegar and garlic into blender. Blend
until
garlic is finely chopped.
Add half each of tomato, cucumber, green pepper, celery, onion, parsley,
avocado,
salt and pepper. Blend until vegetables are pureed. Transfer to a 2-quart
container. Repeat with remaining tomato juice vegetables and seasonings.
* Serve in chilled mugs or bowls topped with croutons and garnish with
cucumber slices.
Source: Rogue River Rendezvous, a gathering of Southern Oregon's finest
recipes;
The Junior Service League of Jackson County, Medford, Oregon Adapted for
Mastercook by Brenda Adams <adamsfmle@sprintmail.com> post mc 11/11/96
* Yield: 6-8 servings
Recipe By : Rogue River Rendezvous, Junior League, Medford, Oregon
Posted to MC-Recipe Digest V1 #296
Date: Mon, 11 Nov 1996 16:56:22 -0800
From: Brenda Adams <adamsfmle@sprintmail.com>
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