Chilled Gazpacho Soup


2 cups tomato juice

½ onion, finely chopped

½ green bell pepper, chopped

½ cucumber, chopped

1 cup tomatoes, chopped

1 green onion, sliced

1 clove garlic, minced

½ teaspoon hot sauce

2 tablespoons lemon juice

1 tablespoon white wine vinegar

2 tablespoons fresh parsley, chopped

1 tablespoon fresh tarragon, chopped

1 tablespoon fresh basil, chopped

½ teaspoon sugar

salt and pepper, to taste

In a blender, place 2 cups tomato juice, ½ finely chopped onion, ½ chopped green bell pepper, ½ chopped cucumber, 1 cup chopped tomatoes, 1 sliced green onion, 1 minced clove garlic, ½ teaspoon hot sauce, 2 tablespoons lemon juice, 1 tablespoon white wine vinegar, 2 tablespoons chopped fresh parsley, 1 tablespoon chopped fresh tarragon, 1 tablespoon chopped fresh basil, ½ teaspoon sugar, and salt and pepper, to taste. Place the lid on the blender, and blend on medium speed for about 10 seconds, or until the mixture is well-combined, but slightly chunky. Chill for at least 2 hours before serving. To serve, ladle or pour Gazpacho into a soup bowl, and serve with crisp crackers and a refreshing iced drink. This soup is a wonderful celebration of summer! Enjoy!!!