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Prepared by: Susan Mills-Gray, Nutrition Specialist, University of Missouri Extension

July 14, 2013


Yield: 10 servings.



  • 6 large tomatoes, peeled and chopped
  • 2 cups tomato juice
  • 2 cucumbers, peeled and chopped
  • cup green or red pepper peeled and chopped
  • cup onion chopped
  • 1 clove garlic, minced
  • cup red wine vinegar
  • 1 Tablespoon lemon juice
  • cup olive oil
  • 1 teaspoon Worcestershire sauce
  • 5 or 6 drops hot sauce
  • Salt and pepper to taste



Mix all ingredients together and store in refrigerator overnight to allow flavors to blend. Serve chilled.

Nutrition information:
Calories: 86
Fat: 6 g
Protein: 1 g
Carbohydrate: 9 g
Fiber: 1.5 g

Source: University of Missouri Extension  



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Funded in part by USDA SNAP.

Running out of money for food? Contact your local food stamp office or go online to For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.


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Last update: Friday, October 11, 2013