Yield: 18 Cups
Measure | Ingredient |
---|---|
4 larges | Tomatoes |
1 \N | Red bellpepper |
1 \N | Yellow bell pepper |
1 \N | Green bell pepper |
1 small | Onion |
4 \N | Cukes |
1 can | (46 oz) tomato juice |
1 can | (32 oz) vegetable juice |
3 tablespoons | Lemon juice |
3 tablespoons | Apple cider vinegar |
1 tablespoon | Minced garlic |
1 tablespoon | Chopped fresh basil |
1 tablespoon | Hot sauce |
1½ teaspoon | Pepper |
1 pounds | Fresh crabmeat |
source southrn liv. mag
DICE: first 5 ingredients; peel,seed,dice cuke. Combine veggies in large bowl; stir in tomato juice and add next 7 ingredients. Cover and chill at least 8 hrs.
DRAIN: and flake crabmeat; remove bits of shell. Stir into soup, and serve immediately. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Jsgrl430@... on Aug 11, 1997