Summer Gazpacho

4 cups cold tomatoe juice (V8)
1 small, well minced onion
2 cups freshly diced tomatoes
1 tsp honey
1 cucumber chopped
3 diced scallions
juice of 1 lime and 1/2 lemon
2 TBS wine vinegar
1 tsp each dried tarragon and basil (if fresh use 1 TBS of each)
dash of ground cumin
1/4 freshly chopped parsley
dash of tobasco sauce
2 TBS olive oil
Salt/pepper to taste

Process all ingredients except for the tomatoe juice in a food process. Don't over process the ingredients. Then combine with tomatoe juice in a large bowl. Cover and chill for 2 hours.

Number of Servings: 4

Recipe submitted by SparkPeople user MBSHERRIN.