Gazpacho (Cold Tomato Soup)

A fun and easy soup to make during the summer when vine-ripened tomatoes are available.

4 cups cold tomato juice
2 cups diced fresh tomatoes
1 cup finely minced green pepper
1 cucumber (English or other firm cucumber), diced
3 scallions chopped finely
1 small lemon, juiced
1 lime, juiced
2 Tablespoons wine vinegar
1 teaspoon tarragon dried or 1 Tablespoon fresh
1 teaspoon basil dried or 1 Tablespoon fresh
Dash of ground cumin
~¼ cup parsley, chopped
Dash of Tabasco sauce
2 Tablespoons light olive oil (or stronger tasting olive oil if you prefer)
Salt and freshly ground black pepper to taste
Taste and add a teaspoon of sugar or honey if needed for balance

Combine all ingredients. Chill for a minimum of 2 hours.

Ladle into bowls and garnish with parsley.

Serves 6 or more

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