From, "Atlanta Cooknotes," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
In a blender or processor combine one cup V-8 juice and next seven ingredients at medium speed for a few seconds. Add tomato, cucumber, green pepper, and onion. Process until tomato is evenly chopped, but do not puree. Add remaining one cup of juice. Pour into covered one-quart container, and chill for four hours or overnight. Garnish servings with chopped vegetables and croutons if desired.
SERVINGS: 4 - 6
- 2 cups V-8 juice, divided
- 2 Tablespoons olive oil
- 2 Tablespoons red wine vinegar
- 1 chicken bouillon cube
- 1/2 teaspoon garlic salt
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 3 dashes hot pepper sauce
- 1 ripe tomato, peeled and cubed
- 1 cup diced peeled cucumber
- 1/4 cup green pepper, cut into 1-inch squares
- 1/4 medium onion, sliced
- Optional: chopped tomatoes, cucumbers, green peppers and croutons
TO PREPARE:
In a blender or processor combine one cup V-8 juice and next seven ingredients at medium speed for a few seconds. Add tomato, cucumber, green pepper, and onion. Process until tomato is evenly chopped, but do not puree. Add remaining one cup of juice. Pour into covered one-quart container, and chill for four hours or overnight. Garnish servings with chopped vegetables and croutons if desired.
SERVINGS: 4 - 6
