 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 12 |
|
When fresh garden tomatoes are available, I make this soup. The recipe looks like a lot of ingredients, but most of them are common pantry items. âAmy Gurganus, Plymouth, North Carolina Ingredients:
4 medium tomatoes, seeded and chopped |
4-1/2 cups tomato juice |
2 celery ribs, finely chopped |
1 medium cucumber, peeled and chopped |
1 medium red onion, finely chopped |
1 medium sweet red pepper, chopped |
1 medium green pepper, chopped |
1/4 cup minced fresh cilantro |
1/4 cup cider vinegar |
2 tablespoons lime juice |
2 tablespoons olive oil |
2 teaspoons sugar |
1 garlic clove, minced |
1 teaspoon worcestershire sauce |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 medium ripe avocados, peeled and cubed |
Directions:
1. In a large bowl, combine the first 16 ingredients. Cover and refrigerate for at least 4 hours. Serve with avocados. Yield: 12 servings (3 quarts).
|
|