ADVOCATE TESTED RECIPE
Serves 6 to 8. Recipe is by Corinne Cook.
1 rib celery, coarsely chopped
1 medium cucumber, peeled and coarsely chopped
½ bell pepper, coarsely chopped
3 green onions, chopped
¼ medium red onion
About 2 tsps. fresh parsley
1 clove garlic, quartered
2½ cups tomato juice
3 tbls. red wine vinegar
3 tbls. olive oil
Salt to taste
¼ tsp. freshly ground black pepper
½ tsp. Worcestershire sauce
Croutons or long bread sticks, optional
1. In food processor add celery, cucumber, bell pepper, green onions, red onion, parsley and garlic. Process with on-and-off motion until finely chopped.
2. Add tomato juice, vinegar, olive oil, salt, pepper and Worcestershire. Process to blend well.
3. Transfer to clean, covered glass container and refrigerate 3 or 4 hours or until thoroughly chilled. This soup should be served very cold.
4. Serve with toasted croutons or long breadsticks.
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