Chilled tomato soup with shredded cabbage
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Tomato juice; chilled |
| ½ | cup | Fresh cilantro leaves; minced |
| 1 | Garlic clove; minced | |
| 2 | Green onions; finely chopped | |
| 1 | teaspoon | Minced jalapeno |
| ¼ | teaspoon | Ground cumin |
| ¼ | cup | Fresh lime juice |
| Salt to taste | ||
| ½ | cup | Diced avocado or one small avocado |
| ⅔ | cup | Shredded nappa cabbage |
Directions
Pour the chilled tomato juice into a large bowl and stir in the cilantro, garlic, green onions, jalapeno, cumin and lime juice. Season to taste with salt and more lime juice if necessary. Stir in the avocado. Chill. Divide the soup into bowls, garnishing each serving with a teaspoon of cilantro and a tablespoon of shredded Nappa cabbage.
Recipes featured at Melissa's Specialty foods Sept 1998: number of servings not listed; pat's guesses.
Recipe by: Deborah Madison
Posted to EAT-LF Digest by Pat Hanneman <kitpath@...> on Sep 02, 1998, converted by MM_Buster v2.0l.