| 2 cups tomato juice |
| 2 cups vegetable stock, or 2 cups water and 2 vegetable boullion cubes |
| 2 tablespoons lemon juice |
| 1 teaspoon turbinado sugar |
| pinch of hing |
| pinch of cayenne |
| 1 teaspoon salt |
| 1 cucumber (peeled, seeded, and diced) |
| 1 green pepper (diced) |
| 4 medium tomatoes (peeled and coarsely chopped) |
| In 3 quart saucepan over medium heat combine tomato juice, vegetable stock, lemon juice, sugar, hing,
and cayenne. Leaving the pot uncovered, bring the mixture to a boil. Stir in remaining ingredients and
again bring to a boil, uncovered. Remove from heat and cool. Cover and chill. |
| Serves 4. |