| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Mexican | Mexican, Soup | 1 | Servings |
INGREDIENTS
| 8 | Tomatoes | |
| 1 | Cucumber | |
| 1 | Red onion | |
| 1 | Bell pepper | |
| 2 | Celery stalks | |
| 5 | Jalapeno peppers; seeded | |
| 4 | c | Tomato juice |
| 3 | tb | Fresh lime juice |
| 2 | tb | Red wine vinegar |
| 1 1/2 | ts | Salt |
INSTRUCTIONS
BROTH Cut the vegetables in chunks and pulse in a food processor until finely chopped. Combine them with the broth ingredients. Mix, cover and refrigerate until thoroughly chilled. Serve topped with a dollop of low-fat, plain yogurt. Posted to MC-Recipe Digest V1 #201 Date: Thu, 15 Aug 1996 15:24:50 -0700 (PDT) From: PatH <phannema@wizard.ucr.edu>
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