Ingredients

How to make it

  • Saute celery and onion in butter until soft and golden.
  • Add tomato puree and sugar, cook one minute.
  • Add tomato juice (v-8), Simmer for 8 minutes.
  • Add remaining ingredients, stir and strain.
  • Return soup to heat and bring just to boil.
  • Remove from heat and cool.
  • Refrigerate for at least 4 hours.
  • Serve in chilled, salt rimmed, low highball glasses.

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