Salad soup
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Clove Garlic | |
| 3 | Tomatoes; finely diced | |
| ½ | Unpeeled Cucumber; thinly sliced | |
| 6 | Scallions And Tops; thinly sliced | |
| ½ | cup | Celery; thinly sliced |
| 3 | tablespoons | Salad Oil |
| 2 | tablespoons | White Vinegar Or Lemon Juice |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 1 | teaspoon | Accent® Seasoning Mix |
| 2¼ | cup | Tomato Juice |
| 4 | tablespoons | Sour Cream |
Directions
Rub tureen or large bowl with garlic clove. Spear garlic with toothpick and leave in bowl. Add tomatoes and cucumbers. Add onions and celery. Add oil and vinegar. Sprinkle with salt, freshly ground pepper and Accent. Mix well. Add tomato juice. Chill at least three hours or overnight. Remove garlic and serve with a spoonful of sour cream in the center.
Serves 4
Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974 billspa@...
Recipe by: Mrs. William C. Payne Posted to MC-Recipe Digest V1 #725 by Bill Spalding <billspa@...> on Aug 08, 1997