Cucumber-tomato cocktail

Yield: 6 Servings

Measure 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

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, .

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