| 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>
A Message from our Provider:
“The thankful heart sees the best part of every situation. It sees problems and weaknesses as opportunities, struggles as refining tools, and sinners as saints in progress. #Francis Frangipane”