Tomato Gazpacho

Recipe Ingredients

4 cups	948ml	Chilled vegetable juice, such as V8
1/2 cup	31g / 1.1oz	Minced red onions
2 cups	125g / 4.4oz	Chopped tomatoes
1 cup	146g / 5.1oz	Diced red or yellow bell peppers
1 cup	146g / 5.1oz	Diced peeled diced cucumber
2		Green onions, including greens - chopped
1/3 cup	48g / 1.7oz	Chopped fresh parsley
1/4 cup	36g / 1.3oz	Chopped fresh basil
1 tablespoon	15ml	Granulated sugar
2		Garlic cloves - minced
1/4 cup	59ml	Lime juice
2 tablespoons	30ml	Balsamic vinegar
1 teaspoon	5ml	Chopped fresh tarragon
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

In large bowl, combine vegetable juice, red onions, tomatoes, bell peppers, cucumber, green onions, parsley, basil, sugar, garlic, lime juice, vinegar, tarragon, and salt and pepper to taste.

Transfer 2 cups to blender; puree until smooth. Return to bowl; stir well. Cover with plastic wrap and refrigerate overnight or at least 3 hours before serving.

This recipe yields 8 servings.

Source:
Susan Wolfe on the http://www.eclix.net Food BB

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