You are here

Snappy Tomato Bouillon

admin's picture
Ingredients
  Canned tomato juice 46 Ounce (1 Can)
  Celery stalks with leaves 1 , chopped
  Chopped green onion 1 Tablespoon
  Chopped parsley 2 Tablespoon
  Beef bouillon cubes 3 , crumbled
  Sugar 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Hot pepper sauce 3 Drop
  Lemon slices 12 (For Garnish)
Directions

Pour 2 cups tomato juice into a small saucepan.
Add celery with leaves, onion, parsley, bouillon cubes, sugar, salt, pepper and hot pepper sauce.
Bring to a boil; simmer for 5 minutes over medium heat.
Pour into blender or food processor.
Process until nearly smooth; strain.
In a large pitcher, combine strained juice and remaining tomato juice.
Refrigerate until cold, 1 to 2 hours.
Pour into eight 6-ounce glasses or twelve 4-ounce glasses.
Garnish each with 1 lemon slice.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled

Rate It

Your rating: None
4.34706
Average: 4.3 (17 votes)