Chill vegetables.
Extract juice from tomatoes. Blend 1 1/2 cups tomato juice, all of
pulp and miso until smooth.
Extract juice from carrots and reserve 2 cups juice.
Extract juice from lemon and reserve all of juice.
Extract juice from celery and reserve 1/2 cup juice.
Transfer reserved juice to a large mixing bowl and combine with
tomato/miso mixture and remaining ingredients.
Serve immediately.
Per serving: 88 cal; 4 g prot; 278 mg sod; 20 g carb; 1 g fat; 0 mg
chol; 119 mg calcium
Vegetarian Gourmet, Summer 1993/MM by DEEANNE
