Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Chopped; seeded bell pepper |
| 3 cups | Peeled; seeded, chopped tomatoes |
| 1 cup | Peeled; seeded, chopped cucumber |
| ½ cup | Chopped red onion |
| ¼ cup | Sliced celery |
| ¼ cup | Chopped cilantro leaves |
| 1 teaspoon | Chopped garlic |
| 2 tablespoons | Olive oil |
| 2 tablespoons | Cidar vinegar |
| 1 tablespoon | Lime juice |
| ½ teaspoon | Paprika |
| ½ teaspoon | Salt |
| ½ teaspoon | Pepper |
| ¼ teaspoon | Cumin |
| ⅛ teaspoon | Caynne pepper |
| 1½ cup | Tomato juice |
From: barnett@...
Date: Tue, 23 Jul 1996 09:11:27 -0400 Here is a wonderful cold soup that is perfect for the 9 days as well as all summer long. This recipe comes from Barbara Smith, owner of B. Smith's Restaurant in New York City. I found it in a copy of the Washington Post sometime last year.
garnish with fresh dill and/or cilantro leaves. Serve in chilled plates.
The recipe can be expanded to suit your needs.
JEWISH-FOOD digest 274
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, .