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by in May 2005
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Total Time: 15

Yield: 4 cups

To turn this light soup into a hearty meal, stir in chunks of avocado, kernels of fresh-cooked corn, and chopped cooked shrimp or crabmeat.

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  • 5 green onions, coarsely chopped
  • 1/2 green or red bell pepper, coarsely chopped
  • 1 cucumber, peeled, seeded, and coarsely chopped
  • 3 small tomatoes, peeled, seeded, and coarsely chopped
  • 1 (11.5-ounce) can tomato juice
  • 1-1/2 tablespoons red wine vinegar
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon chopped fresh parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon dried crushed red pepper flakes, or to taste


Combine all ingredients in a blender; pulse 5 or 6 times, until coarsely chopped, stopping to scrape down sides. Cover and chill 2 hours or until serving.
Updated Tuesday, March 29th, 2005

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