Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lg Tomatoes 1/2 Bell pepper, green; finely
2 tb Miso, white or yellow -chopped
14 md Carrots 1 Cucumber; grated
1/2 Lemon 1/4 c Basil leaves, fresh; chopped
3 Celery ribs 2 tb Dill, fresh; finely chopped
2 Scallions; finely chopped

Chill vegetables.

Extract juice from tomatoes. Blend 1 1/2 cups tomato juice, all of
pulp and miso until smooth.

Extract juice from carrots and reserve 2 cups juice.
Extract juice from lemon and reserve all of juice.
Extract juice from celery and reserve 1/2 cup juice.

Transfer reserved juice to a large mixing bowl and combine with
tomato/miso mixture and remaining ingredients.

Serve immediately.

Per serving: 88 cal; 4 g prot; 278 mg sod; 20 g carb; 1 g fat; 0 mg
chol; 119 mg calcium

Vegetarian Gourmet, Summer 1993/MM by DEEANNE

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