The following recipe is very easy to do and is great for Shabbat lunch, especially in the summer. Source: my friend Eleanor Chunk first four ingredients and puree in food processor with metal blade. Add (salt) and pepper, wine vinegar and 1 c. tomato juice; blend in processor. Add to rest of tomato juice. If you like it a little spicy (I do), put in some tabasco sauce. For company, I dice some chives and float on top. Posted to JEWISH-FOOD digest by MUFFYMOM@aol.com on Aug 21, 1998, converted by MM_Buster v2.0l.
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