6 tomatoes, peeled and chopped

1 small onion, chopped

1 small green bell pepper, chopped

2 medium chopped cucumbers

2 cups tomato juice

1 celery stalk, chopped

1/4 cup fresh lemon juice

8 drops hot pepper sauce

1/4 teaspoon garlic powder

1 cup rosé wine

Finely chopped cucumbers for garnish

Fresh basil leaves for garnish



Place all ingredients in blender; blend until smooth. Pour into large bowl; cover and refrigerate until chilled. Garnish with chopped cucumbers and basil leaves; serve cold.

8 servings.

Ann Schwartz's work has been featured in children's magazines and 49 cookbooks. The retired English, public speaking, and theater teacher received the Library Advocate of the Year Award.

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