Spicy Tomato Cocktail
Yield
8 servingsPrep
10 minCook
0 minReady
2 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
cucumbers
|
|
| 6 | cups |
tomato juice
|
|
| 3 | each |
scallions, spring or green onions
chopped |
|
| 2 | tablespoons |
lemon juice
|
|
| 1 | dash |
red hot pepper sauce
|
*
|
| 1 | teaspoon |
worcestershire sauce
|
|
| 1 | tablespoon |
horseradish
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
cucumbers
|
|
| 1.4 | l |
tomato juice
|
|
| 3 | each |
scallions, spring or green onions
chopped |
|
| 3E+1 | ml |
lemon juice
|
|
| 1 | dash |
red hot pepper sauce
|
*
|
| 5 | ml |
worcestershire sauce
|
|
| 15 | ml |
horseradish
|
|
Directions
Peel and grate the cucumber.
Add it to the tomato juice with the remaining ingredients.
Cover and refrigerate for 2 hours or overnight.
Strain before serving.
