Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 1 can | (46-oz) tomato juice (vegetable juice is also great) |
| 1 large | Onion (bermuda or perhaps videlia are both good); finely chopped |
| 2¼ cup | Diced tomatoes |
| 1½ cup | Finely chopped sweet peppers (mix green; red, yellow, whatever) |
| ½ tablespoon | Honey |
| ½ medium | Cucumber; diced |
| 1 medium | Zuchini; diced |
| 1 \N | Ripe avacado; diced (up to) |
| 4 \N | Scallions; finely chopped |
| 3 tablespoons | Olive oil |
| ½ \N | Lemon; juice of |
| 1 \N | Lime; juice of |
| 3 tablespoons | Wine vinegar |
| 6 \N | Cloves garlic; minced |
| 1 teaspoon | Taragon |
| 1 teaspoon | Basil |
| ½ tablespoon | Dill weed |
| 3 tablespoons | Parsely |
| 2 tablespoons | Cilantro |
| 1 dash | Ground cumin (up to) |
| 4 dashes | Tabasco sauce (I prefer Frank's Red Hot) |
| \N \N | Pepper to taste |
From: Schramm <slitvin-@...>
Date: Wed, 10 Jul 1996 21:02:24 -0400 (EDT) I often serve this on Shavuos, alternating with vichysoise. It is also great for shalosh seudos.
Combine all ingredients and chill for at least 2-3 hours. The ingredients can be pureed, but at most I only puree half. The soup can get very thick, so you may choose before serving to add a cup of two of extra tomato juice if desired.
JEWISH-FOOD digest 250
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, .