Chilled tomato soup with shredded cabbage

4 Servings

Ingredients

Quantity Ingredient
4 cups Tomato juice; chilled
½ cup Fresh cilantro leaves; minced
1 Garlic clove; minced
2 Green onions; finely chopped
1 teaspoon Minced jalapeno
¼ teaspoon Ground cumin
¼ cup Fresh lime juice
Salt to taste
½ cup Diced avocado or one small avocado
⅔ cup Shredded nappa cabbage

Directions

Pour the chilled tomato juice into a large bowl and stir in the cilantro, garlic, green onions, jalapeno, cumin and lime juice. Season to taste with salt and more lime juice if necessary. Stir in the avocado. Chill. Divide the soup into bowls, garnishing each serving with a teaspoon of cilantro and a tablespoon of shredded Nappa cabbage.

Recipes featured at Melissa's Specialty foods Sept 1998: number of servings not listed; pat's guesses.

Recipe by: Deborah Madison

Posted to EAT-LF Digest by Pat Hanneman <kitpath@...> on Sep 02, 1998, converted by MM_Buster v2.0l.

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