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