- 15g shredded carrot
- 15g shredded radish
- 15g shredded cucumber
- 5 tbsp white vinegar
- ¼ tsp salt
- 3 tsp sugar
- 250g Leggo’s Tomato Puree
- 100ml V8 Vegetable Juice
- some Parmesan cheese
- some tortilla chips
1. Prepare Pickled Vegetables: Place carrot, radish and cucumber in bowl. Add vinegar, salt and sugar. Mix well. Chill in fridge for 1 hr.
2. Mix tomato puree and vegetable juice in pot. Bring to a boil over medium heat for about 3 mins. Turn off heat and leave to cool. Chill in fridge for 1 hr.
3. Remove and pour in bowls. Garnish with pickled vegetables and Parmesan cheese. Serve with tortilla chips.
Source: Xin Flavours. Reproduced with permission by Ms Elaine Teng
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