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Make this chunky uncooked vegetable soup with summer’s best tomatoes, cucumbers, bell peppers and cilantro.
1 1/2 pounds tomatoes, seeded and chopped
1 medium cucumber, peeled, seeded and chopped
1/4 cup finely chopped green bell pepper
1/4 cup finely chopped onion
3 tablespoons chopped fresh cilantro
1 1/2 teaspoons Lawry's® Garlic Salt with Parsley
1 1/2 cups tomato juice
2 tablespoons olive oil
2 tablespoons white wine vinegar
Lawry's® Seasoned Pepper
Mix all ingredients, except seasoned pepper, in large bowl until well blended. Cover.
Refrigerate at least 3 hours or until ready to serve.
Serve in chilled bowls. Sprinkle with seasoned pepper to taste.
Variation: For spicy version, stir in 1/4 teaspoon hot pepper sauce before chilling.
(Amount per serving)