Source:

Classifications: Salads Soups and Stews

Qty Measure Ingredient

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4 cups tomato juice

2 cups chopped seeded peeled tomatoes

1 cup green pepper, diced

1 cup celery, diced

1 cup seeded cucumber, diced

2 cloves garlic, minced

1/2 cup onion, diced

1/3 cup tarragon vinegar

2 tablespoons fresh parsley, minced

1 tablespoon chives, minced

1 teaspoon Worcestershire sauce

1 teaspoon salt, optional

1/2 teaspoon pepper

2 tablespoons vegetable oil

Instructions: In a large bowl, combine the first 13 ingredients. Cover and chill for at least 4 hours. Stir in oil before serving. Serve cold.

Staging:

Variations:

Background: Note: DIABETIC EXCHANGES: On 1-cup serving (prepared with low-sodium tomato juice and without salt) equals 2 vegetable, 1 fat; also,96 calories, 56 mg sodium, 0 cholesterol, 13 gm carbohydrate, 2 gm protein, 4 gm fat.

Serves: 8

Food Exchanges: