Yield: 1 Servings
|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|
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)