Salsa Summer Soup
Recipe archives for the Jewish Food Mailing List
Ingredients
- 2 6-ounce cans of plain or spicy vegetable tomato juice
- 1 container mild chunky salsa
- 1 cucumber, peeled, seeded and cubed
- 1 8-ounce container plain yogurt
- 2 tbsp. fresh dill
- 3 tbsp. fresh mint leaves
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