Cucumber-tomato cocktail
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Cucumber |
| 2¼ | cup | Tomato juice |
| 2 | tablespoons | Chopped scallions and tops |
| 1 | teaspoon | Worcestershire sauce |
| 1 | Lemon; juice of | |
| 2 | teaspoons | Grated horseradish |
| ⅛ | teaspoon | Tabasco sauce |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Black pepper |
| Parsley or watercress | ||
| Lemon wedges | ||
Directions
Peel cucumber and grate into tomato juice; add remaining ingredients.
Cover, place in refrigerator for 2 hours. Strain, and serve garnished with parsley or lemon. Yield: 6 to 8 servings.
From <The Progressive Farmer's Southern Country Cookbook>, by the editors of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe Archive, .