1 cup finely chopped peeled tomato
1/2 cup finely chopped green pepper
1/2 cup finely chopped celery
1 whole cucumber, finely chopped (I prefer zucchini instead)
1/4 cup green onion, finely chopped
2 tsp. chopped parsley
2 tsp. freeze dried chives
1 small clove garlic, minced
3 Tbsp. tarragon wine vinegar
2 Tbsp. olive oil
1 tsp. season salt
2 tsp. sugar
1/4 tsp. freshly ground black pepper
1/2 tsp. Worcestershire sauce (I use vegetarian sauce)
1 can beef broth, condensed (or use bouillon cubes and water--I use
vegetable broth)
1 46 oz. can V-8
Combine all ingredients. Cover and chill at least 4 hours (overnight is
best) Serve with an ice cube in chilled glass cups.
This recipe is signed "Marge" and I think it came from a librarian at the
College of the Virgin Islands, St. Croix branch, back in about 1971. If
anyone can identify "Marge" for me, I'd sure like to know her last name.