Prepared by: Susan Mills-Gray, Nutrition Specialist, University of Missouri Extension
July 14, 2013
Yield: 10 servings.
- 6 large tomatoes, peeled and chopped
- 2 ½ cups tomato juice
- 2 cucumbers, peeled and chopped
- ½ cup green or red pepper peeled and chopped
- ½ cup onion chopped
- 1 clove garlic, minced
- ¼ cup red wine vinegar
- 1 Tablespoon lemon juice
- ¼ cup olive oil
- 1 teaspoon Worcestershire sauce
- 5 or 6 drops hot sauce
- Salt and pepper to taste
DirectionsMix all ingredients together and store in refrigerator overnight to allow flavors to blend. Serve chilled.
Fat: 6 g
Protein: 1 g
Carbohydrate: 9 g
Fiber: 1.5 g
Source: University of Missouri Extension
Funded in part by USDA SNAP.
Running out of money for food? Contact your local food stamp office or go online to http://dss.mo.gov/fsd/fstamp/. For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.
Last update: Friday, October 11, 2013