Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 2½ cup | Tomato juice |
| 1 cup | Coarsely chopped; peeled, firm ripe tomato |
| ¾ cup | Coarsely chopped red and/or green bell pepper |
| ¾ cup | Finely chopped onion |
| ½ cup | Coarsely chopped; peeled cucumber |
| 2 tablespoons | Freshly squeezed lemon juice |
| ½ teaspoon | Garlic powder |
| ¼ teaspoon | Worcestershire sauce |
| ¼ teaspoon | Pepper |
| Snipped fresh chives or green onion tops for garnish |
In a large bowl mix all ingredients except garnish until blended. Cover and chill at least 4 hours or overnight. Serve in chilled bowls; sprinkle with chives. Makes 4 cups, 8 servings, 34 calories per serving.
MAGAZINE ARTICLE
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .