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Recipe by: shaunak
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See below ingredients and instructions of the recipe
1 1/2 c Minced onion (1 Spanish) If necessary
3 cl Garlic, minced 1 tb Frozen apple juice
1 tb Vegetable stock Concentrate
6 c Canned tomatoes, chopped ds Freshly ground pepper
2 c Liquid from the canned 1 tb Fresh dillweed or
Tomatoes, or tomato juice 1 ts Dried dill
Saute the onion and garlic in the stock until the onion becomes
translucent and slightly brown at the edges. Do this over low heat so
the garlic doesn't burn. Combine with remaining ingredients in a soup
pot and simmer 30 minutes. Serve hot or chilled. Serves 8 Calories:
73 Fat: 1.7 gm 21% fat
From: Susan Powter Stop The Insanity
Submitted By ROBERTA THOMPSON On 02-02-95
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
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