1 L tomato juice 4 cup
1 beef bouillon cube
3 tomatoes, chopped
1 small cucumber, chopped
1 small green pepper, chopped
25 ml onion, chopped 2 tbsp
25 ml wine vinegar 2 tbsp
15 ml vegetable oil 1 tbsp
2 ml salt 1/2 tsp
2 ml worchestershire sauce 1/2 tsp
3 drops red pepper sauce 3 drops
250 ml herbed croutons 1 cup
Heat tomato juice to boiling. Add bouillon cube; stir until dissolved. Stir in remaining ingredients except herbed croutons. Refrigerate several hours. Serve with croutons.
Serves 5