Ingredients
1-1/2 cups low-sodium tomato juice1/4 cup chopped onion2 tablespoons chopped green pepper3 teaspoons sugar2 teaspoons lemon juice1 teaspoon garlic salt1 teaspoon Worcestershire sauce3/4 teaspoon dried basil1/4 teaspoon dried marjoram1/4 teaspoon dried savory1/4 teaspoon celery seed1 tablespoon canola oil
Preparation
Place all ingredients in a blender; cover and process until smooth. Chill for at least 4 hours before serving. Store leftovers in the refrigerator.
