| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Grains |
Italian |
Soups, Vegetables, Italian |
4 |
Servings |
INGREDIENTS
| 1 |
|
Green bell pepper |
| 1 |
|
Ripe avocado |
| 2 |
cn |
Whole tomatoes (24 oz) |
| 1 |
|
Sweet onion, vidalia prefer |
|
|
Sour cream (optional) |
| 1 |
ts |
Lemon juice |
| 4 |
x |
Cloves garlic, minced |
| 1 |
|
Bunch scallions |
| 1 |
|
Cucumber, seeded |
| 3/4 |
c |
Shredded cheddar (med) |
| 1 |
pk |
Corn or flour tortillas |
|
|
Salt & pepper to taste |
INSTRUCTIONS
Cut whole tomatoes into chunks in large serving bowl
and add remainder of juice. Chop scallions (approx.
1/3 cup) into small pieces using some of the green
tops. Dice cucumbers, onion, and green pepper and add
to bowl along with minced garlic. Slice avocado into
thin lengthwise strips and shred cheddar cheese for
later garnish. Chill in refrigerator about an hour
before serving. **TO SERVE** Ladle a portion into soup
bowls and garnish mixture top with shredded cheese and
avocado slices. A dab of sour cream is optional. Serve
with warm corn or flour tortillas on the side.
**NOTE** A few drops of your favorite hot sauce or
jalapeno peppers may be added to mixture for extra
spice.
Posted to MM-Recipes Digest V3 #214
Date: Thu, 08 Aug 1996 12:35:06 -0700
From: Tonya <imbri@oz.net>
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