Gazpacho (Moosewood Cookbook)

6 servings

4 cups cold tomato juice

1 small, minced onion

2 cups freshly diced tomatoes (we used canned this time of year)

1 cup minced green pepper

1 tsp. honey

1 clove crushed garlic

1 diced cucumber

2 scallions. chopped

juice of 1/2 lemon & 1 lime (we used only lemon but lime would be good)

2 Tbs. wine vinegar

1 tsp. each tarragon (we subbed dill) and basil

dash of ground cumin

1/4 cup freshly-chopped parsley

dash of tabasco sauce

2 Tbs. olive oil

salt & black pepper to taste

Combine all ingredients and chill for at least 2 hours. We chose to puree everything in a blender. Either way, it’s refreshing!

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