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)