Yield: 16 Servings
|1 large||Green pepper; seeded, chopped|
|2||Cucumbers; peeled, seeded & chopped|
|8||Ripe tomatoes; peeled, mashed|
|1||Clove garlic; mashed|
|1 small||Onion; chopped|
|¼ cup||Olive oil|
|9 tablespoons||Wine vinegar|
|1½ cup||Cold tomato juice|
Vegetables must be chopped extremely fine. Combine half the vegetables with salt & paprika. Combine garlic, onion, oil, vinegar & tomato juice. Put half the liquid in the blender with half the vegetables. Run blender until vegetables are smoothly blended. Repeat with remaining vegetables & liquid.
Combine two batches & chill. Taste for seasoning & add more if desired. At the table, offer toasted croutons, chopped green pepper, cucumbers, avacados & scallions. This is especially good during the summer months & will keep in the refrigerator up to 2 weeks (in addition to being lo-calorie). This recipe makes ½ gallon.
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .