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Souper Salad (Lf)

Yields:8 servings
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Recipe Cooking TimePreparation15 minutes
Cooking15 minutes
Ready In2 hours

Ingredients

46 ounces tomato juice canned
1 small red onion finely chopped
1 clove garlic minced
1/4 cup water
1/2 cup corn kernels fresh or frozn
15 ounces black beans rinsed & draind
1 x cucumber seeded and finely chopped
1 x sweet red bell pepper seeded, finely chopped
1 each green bell pepper seeded, chopped
1 x zucchini finely chopped
1 x celery stalks finely chopped
4 x scallions, spring or green onions finely chopped
4 ounces green chili peppers canned
1 cup jicama finely chopped
1/4 cup cilantro or parsley, chopped
2 tablespoons red wine vinegar
2 tablespoons lime juice
1 x red hot pepper sauce (eg. Tabasco) to taste
1 teaspoon horseradish sauce
1 x black pepper to taste
16 x melba rounds for garnish

Directions

Pour tomato juice into a large bowl.

Set aside.

Place onion, garlic and water in a small saucepan.

Cook and stir for 1 to 2 minutes, until onion softens slightly.

Add onion-garlic mixture and remaining ingredients except melba rounds to tomato juice.

Stir well. Cover and refrigerate several hours to allow flavors to blend.

Stir well and pour into soup bowls.

Serve with melba rounds.

Serves 8.

Author's Note: This chilled soup is resplendent with crunchy vegetables.

Don't let the long list of ingredients fool you: It's really a simple dish to prepare.

It keeps for several days in the refrigerator.

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Member Review

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Spatzle (Spaetzle Noodles)

This spatzle recipe is very good and easy.

 
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