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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Directions: * Cucumber, peeled, seeded, and coarsley chopped
**
Green pepper, seeded and diced
*** Tomatoes, peeled and coarsely chopped
**** Green onions (including tops) thinly sliced
In a 3-quart pan over medium heat, combine stock, tomato juice, lemon
juice, taco sauce, sugar, garlic salt, and pepper. Leave uncovered and
bring to a boil. Stir in cucumber, green pepper, tomatoes, and onion;
bring mixture, uncovered to a boil again. Remove from heat and cool.
Cover and refrigerate until well chilled. Serving size: 1 cup
Per serving: 3 grams protein, 14 grams carbohydrates, no cholesterol, 64
calories.
An easy make-ahead soup to begin a meal with.
Ingredients:
2 Cup(s) vegetable stock 1/8 ts pepper
2 Cup(s) tomato juice 1 x cucumber *
2 Tablespoon(s) lemon juice 1 x green pepper **
2 Tablespoon(s) green taco sauce 4 x large tomatoes ***
1 Teaspoon(s) sugar 3 x green onions ****
1/2 Teaspoon(s) garlic salt |
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