Title: Souper salad (lf)
 Categories: Low-fat, Salads, Mcdougall, Vegetarian, To try
      Yield: 8 Servings
 
     46 oz Tomato juice; canned
      1 sm Red onion; finely chopped
      1 cl Garlic; minced
    1/4 c  ;water
    1/2 c  Corn kernels; fresh or frozn
     15 oz Black beans; rinsed & draind
           Cucumber; seeded and finely
           -chopped
           Red bell pepper; seeded &
           -finely chopped
           Green bell pepper; seeded &
           -finely chopped
           Zucchini; finely chopped
           Celery stalk; finely chopped
      4 x  Scallions; finely chopped
      4 oz Diced green chilies; canned
      1 c  Jicama; finely chopped
    1/4 c  Fresh cilantro; or parsley
           -chopped
      2 tb Red wine vinegar;
      2 tb Lime juice;
        x  Hot pepper sauce; to taste
      1 ts Prepared horseradish;
        x  Pepper; black to taste
     16 x  Melba rounds; for garnish

MMMMM------------------------PER SERVING-----------------------------
    143 x  *cals
      6 x  *gm protein
    1/3 x  *gm fat
     28 x  *gm carbo
    774 x  *mg sodium
      6 x  *gm fiber
 
   Pour tomato juice into a large bowl.  Set aside.
   Place onion, garlic and water in a small saucepan.
   Cook and stir for 1 to 2 minutes, until onion softens slightly. Add
  onion-garlic mixture and remaining ingredients except melba rounds to
  tomato juice.  Stir well. Cover and refrigerate several hours to allow
  flavors to blend.  Stir well and pour into soup bowls.
   Serve with melba rounds.  Serves 8.
  
   Author's Note:  This chilled soup is resplendent with crunchy
  vegetables. Don't let the long list of ingredients fool you: It's
  really a simple dish to prepare. It keeps for several days in the
  refrigerator.