From, "Atlanta Cooknotes," published in cooperation with your Daily Inbox Newsletter.


  • 2 cups V-8 juice, divided
  • 2 Tablespoons olive oil
  • 2 Tablespoons red wine vinegar
  • 1 chicken bouillon cube
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 3 dashes hot pepper sauce
  • 1 ripe tomato, peeled and cubed
  • 1 cup diced peeled cucumber
  • 1/4 cup green pepper, cut into 1-inch squares
  • 1/4 medium onion, sliced
  • Optional: chopped tomatoes, cucumbers, green peppers and croutons


In a blender or processor combine one cup V-8 juice and next seven ingredients at medium speed for a few seconds.  Add tomato, cucumber, green pepper, and onion.  Process until tomato is evenly chopped, but do not puree.  Add remaining one cup of juice.  Pour into covered one-quart container, and chill for four hours or overnight.  Garnish servings with chopped vegetables and croutons if desired.

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