Souper Salad (Lf)

2 hours Prep: 15 minutes Cook: 15 minutes

115 calories per serving view nutrition facts

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46	ounces	tomato juice	canned
1	small	red onion	finely chopped
1	clove	garlic	minced
1/4	cup	water
1/2	cup	corn kernels	fresh or frozn
15	ounces	black beans	rinsed & draind
1	x	cucumber	seeded and finely chopped
1	x	sweet red bell pepper	seeded, finely chopped
1	each	green bell pepper	seeded, chopped
1	x	zucchini	finely chopped
1	x	celery stalks	finely chopped
4	x	scallions, spring or green onions	finely chopped
4	ounces	green chili peppers	canned
1	cup	jicama	finely chopped
1/4	cup	cilantro	or parsley, chopped
2	tablespoons	red wine vinegar
2	tablespoons	lime juice
1	x	red hot pepper sauce (eg. Tabasco)	to taste
1	teaspoon	horseradish sauce
1	x	black pepper	to taste
16	x	melba rounds	for garnish

Pour tomato juice into a large bowl.

Set aside.

Place onion, garlic and water in a small saucepan.

Cook and stir for 1 to 2 minutes, until onion softens slightly.

Add onion-garlic mixture and remaining ingredients except melba rounds to tomato juice.

Stir well. Cover and refrigerate several hours to allow flavors to blend.

Stir well and pour into soup bowls.

Serve with melba rounds.

Serves 8.

Author's Note: This chilled soup is resplendent with crunchy vegetables.

Don't let the long list of ingredients fool you: It's really a simple dish to prepare.

It keeps for several days in the refrigerator.

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Serving Size 318g

Amount per Serving

Calories 115 4% of calories from fat