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4    Roma tomatoes, deseeded
1    medium yellow pepper
1    English cucumber
4    shallots, finely diced
4    ribs celery
1/3     cup (75 mL) olive oil
2    cups (500 mL) vegetable broth
1    48 oz (1.4 L) can tomato juice
Salt and pepper, to taste


Finely dice vegetables; place in large bowl. Stir together olive oil, vegetable broth and tomato juice. Mix with vegetables, season with salt and pepper, and allow to chill for at least 2 hours before serving. Makes 6 servings.

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