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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 Dose | (46-oz) tomato juice (vegetable juice is also great) |
| 1 gross | Onion (bermuda or perhaps videlia are both good); finely chopped |
| 2 1/4 Tasse | tomatoes diced |
| 1 1/2 Tasse | Finely chopped sweet peppers (mix green; red, yellow, whatever) |
| 1/2 Esslöffel | honey |
| 1/2 mittel | cucumber diced |
| 1 mittel | Zuchini; diced |
| 1 | Ripe avacado; diced |
| 3 | (up to) |
| 4 | Scallions finely chopped |
| 3 Esslöffel | olive oil |
| 1/2 | Lemon juice |
| 1 | Lime; juice of |
| 3 Esslöffel | wine vinegar |
| 6 | cloves garlic minced |
| 1 Teelöffel | Taragon |
| 1 Teelöffel | basil |
| 1/2 Esslöffel | dill weed |
| 3 Esslöffel | Parsley |
| 2 Esslöffel | Cilantro |
| 1 Prise | ground cumin |
| 3 | (up to) |
| 4 Prise | Tabasco sauce (I prefer Frank's Red Hot) |
| | pepper |
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I often serve this on Shavuos, alternating with vichysoise. It is also great for shalosh seudos.
Combine all ingredients and chill for at least 2-3 hours. The ingredients can be pureed, but at most I only puree half. The soup can get very thick, so you may choose before serving to add a cup of two of extra tomato juice if desired.
Jewish-Food digest 250
From the Jewish Food recipe list. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.
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