Yield: 8 Servings
|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|
|⅛ teaspoon||Caynne pepper|
|1½ cup||Tomato juice|
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, .