The blend of flavors in this recipe creates a very refreshing drink. I often serve it for breakfast, but in warm weather, it suits any time of day. -Susan Zambito, New Orleans, Louisiana
- 1 can (12 ounces) V8 or tomato juice, chilled
- 1/4 cup beef broth
- 1/4 teaspoon pepper
- 1/8 teaspoon celery salt
- 1/8 teaspoon Worcestershire sauce
- Dash hot pepper sauce, optional
- In a small pitcher, combine the first five ingredients. Add pepper sauce if desired. Serve over ice if desired. Yield: 2 servings.
Originally published as Spicy Tomato Cooler in Reminisce May/June 2001, p50
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