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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This dish comes in handy for luncheons in summer since it's so colorful and refreshing. I prepare it a day ahead using garden vegetables. The flavor gets even better as it sits in the refrigerator overnight. -Pat Waymire, Yellow Springs, Ohio Ingredients:
4 cups tomato juice |
2 cups chopped seeded peeled tomatoes |
1 cup diced green pepper |
1 cup diced celery |
1 cup diced seeded cucumber |
2 garlic cloves, minced |
1/2 cup diced onion |
1/3 cup tarragon vinegar |
2 tablespoons minced fresh parsley |
1 tablespoon minced chives |
1 teaspoon worcestershire sauce |
1 teaspoon salt, optional |
1/2 teaspoon pepper |
2 tablespoons olive oil |
Directions:
1. In a large bowl, combine the first 13 ingredients. Cover and refrigerate for 4 hours or until chilled. Stir in oil just before serving. Yield: 8 servings (2 quarts).
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