From the, "Houston Junior League Cookbook," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
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.
SERVES: 8 - 10
- 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
TO PREPARE:
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.
SERVES: 8 - 10
