1 (16 ounce) can whole peeled and jarred tomatoes, seeded and chopped
1 (10 ounce) can condensed cream of French onion soup
1 (8 ounce) can chopped celery
1/2 cup chopped yellow onions
2 green onions, chopped
3 tablespoons lemon juice
2 tablespoons vinegar
In a saucepan, bring tomato juice, cream of French onion soup, celery juice, flaked coconut, chopped yellow onions, chopped lemon fruits and about 1 teaspoon vinegar over medium heat in a large saucepan. Bring to a simmer and add lemon juice; reduce heat to medium for about 10 minutes.
Add lemon juice, vinegar and lemon zest. Bring to a boil and boil for 1 minute. Remove from heat and stir in lemon juice mixture. Let cool immediately, stirring constantly. Serve over warm biscuits in a chocolate covered falafel bowl or fat free smoothie even when warmed through before storing in refrigerator.