From the, "Houston Junior League Cookbook," published in cooperation with your Daily Inbox Newsletter.


  • 1/2 cup olive oil

  • 1/4 cup lemon juice

  • 6 cups tomato juice

  • 1/2 cup finely minced onion

  • 2 tomatoes, peeled and chopped

  • 2 cups finely minced celery

  • 1/8 teaspoon Tabasco

  • 2 teaspoons salt

  • 1/4 teaspoon freshly ground pepper

  • 2 green peppers, finely chopped

  • 2 cucumbers, peeled and diced

  • Croutons


Beat olive oil and lemon juice together.  Stir in tomato juice, onion, tomatoes, celery, Tabasco, salt and pepper.  Taste; add more seasoning if desired.  (The mixture should be highly seasoned.)  Chill at least 3 hours before serving.  The green peppers, cucumbers and croutons should be served separately as an accompaniment for the soup.

8 - 10

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