Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 8 \N | Tomatoes |
| 1 \N | Cucumber |
| 1 \N | Red onion |
| 1 \N | Bell pepper |
| 2 \N | Celery stalks |
| 5 \N | Jalapeno peppers -- seeded |
| 4 cups | Tomato juice |
| 3 tablespoons | Fresh lime juice |
| 2 tablespoons | Red wine vinegar |
| 1½ teaspoon | Salt |
BROTH:
Cut the vegetables in chunks and pulse in a food processor until finely chopped. Combine them with the broth ingredients. Mix, cover and refrigerate until thoroughly chilled.
Serve topped with a dollop of low-fat, plain yogurt.
Recipe By : Good Food, 13 Jun 96, Riv-PE (Amer Inst for Cancer Res)