Yield: 8 Servings
|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|
|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.
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, .