Revised (*) From: "The Moosewood Cookbook", Ten Speed Press, 1977.
Approx. 6 servings.
1) Combine all (or partly purée), then chill:
– 4 cups TOMATO JUICE
– 1 small, well-minced ONION
– 2 cups freshly diced TOMATOES (* or canned)
– 1 cup minced GREEN PEPPER
– 1 diced CUCUMBER
– 2 chopped SCALLIONS
– 1 crushed (* or minced) GARLIC CLOVE
– 1 tsp. HONEY
– juice of 1/2 LEMON
– juice of 1 LIME
– 2 T. WINE VINEGAR
– 1 tsp. dried TARRAGON
– 1 tsp. dried BASIL
– dash of GROUND CUMIN
– 2 T. OLIVE OIL
– 1/4 cup chopped FRESH PARSLEY
– dash of Tabasco sauce (* optional)
– salt, black pepper to taste
back to recipe index