Costa Rican Tomato Soup

Perfect to serve as a first course or a light lunch.

Ingredients

1 (32 ounce) bottle tomato juice

3/4 cup carrots, shredded

1/4 cup onion, minced

3 Tablespoons celery, minced

1 Tablespoon dried basil

3 Tablespoons green pepper, chopped

3 Tablespoons scallions, chopped

2 Tablespoons GOLDEN BLOSSOM HONEY

1/4 teaspoon pepper

1/2 cup low-fat sour cream

3 Tablespoons fresh parsley, minced

Honey Tips

Honey Never Spoils

No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.

Directions

Combine first 9 ingredients in a pot. Cover and heat to boiling. Reduced heat and simmer 45 minutes to 1 hour. Stir some hot soup into sour cream, then add mixture to soup.
Chill for several hours. Serve, garnished with parsley.
Serves: 4