| | Directions | | Combine all ingredients and chill gazpacho for at least 2 hours. Note: I prefer the vegetables to be larger and therefore chop them rather that mince them. Yield: 6 servings. |
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| Ingredients | | - |  | 4 cups cold Tomato Juice |
| - | | 1 medium-to-large Onion, well minced |
| - | | 2 cups freshly diced Tomatoes |
| - | | 1 cup minced Green Bell Pepper |
| - | | 1 teaspoon honey |
| - | | 1 Cucumber (peeled and seeded), diced |
| - | | Juice of 1/2 Lemon |
| - | | Juice of 1 Lime |
| - | | 2 tablespoons wine vinegar |
| - | | 1 teaspoon tarragon |
| - | | 1 teaspoon basil |
| - | | Dash of Cumin |
| - | | 1/4 cup freshly chopped parsley |
| - | | Dash of Tabasco Sauce |
| - | | 2 tablespoons olive oil |
| - | | Salt and ground Black Pepper to taste |
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