Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

46 oz Tomato juice; canned Celery stalk; finely chopped
1 sm Red onion; finely chopped 4 x Scallions; finely chopped
1 cl Garlic; minced 4 oz Diced green chilies; canned
1/4 c ;water 1 c Jicama; finely chopped
1/2 c Corn kernels; fresh or frozn 1/4 c Fresh cilantro; or parsley
15 oz Black beans; rinsed draind -chopped
Cucumber; seeded and finely 2 tb Red wine vinegar;
-chopped 2 tb Lime juice;
Red bell pepper; seeded x Hot pepper sauce; to taste
-finely chopped 1 ts Prepared horseradish;
Green bell pepper; seeded x Pepper; black to taste
-finely chopped 16 x Melba rounds; for garnish
Zucchini; finely chopped

------------------------PER SERVING-----------------------------
143 x *cals 28 x *gm carbo
6 x *gm protein 774 x *mg sodium
1/3 x *gm fat 6 x *gm fiber

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.

Source: Vegetarian Times, May 1993 Low Fat, Fabulous and Fit by Mary
McDougall Formatted MM:de

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