- 1 cup yogurt
- 3 cups tomato juice
- 2 tablespoons lemon juice
- 1 tablespoons white vinegar
- Salt to tasteFresh parsley, minsed
Whisk all ingredients together and chill fro several hours before serving.
A Taste of Croatia by Karen Evenden
This is a recipe the author originally enjoyed in Turkey. Although canned tomato juice can be used, there is nothing like the flavor of tomato juice made with fresh heirloom tomatoes recently plucked from the garden. For book information visit: www.atasteofcroatia.com.