4-5 c. leftover salad, with lettuce, radishes, cucumbers & tomatoes
1 or 2 c. V-8 juice
1/4-1/2 c. half & half
1 ripe tomato, roughly chopped
4 tsps. sour cream
2-3 Tbs. finely chopped green onion
Puree salad. Add enough juice to make a thick soupy consistency. Stir in the cream and place in serving bowls. Garnish with chopped tomato, sour cream & chopped green onion.
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