Gazpacho with Jalapeno & Cilantro

Ingredients

• 3-1/2 Cups (Or More) Tomato Juice
• 8 Plum Tomatoes (~18 oz.) - Seeded, Cut into 1/4" Pieces
• 1 English Hothouse Cucumber - Cut into 1/4" Pieces (~7 oz.)
• 1 Red Bell Pepper - Cut Into 1/4" Pieces
• 1 Medium Onion - Chopped
• 1/4 Cup Chopped Fresh Cilantro
• 1/4 Cup Chopped Fresh Parsley
• 3 Tbs. Fresh Lemon Juice
• 1 Green Onion - Minced
• 1 1/2 Tsp. Minced Seeded Jalapeno Chili
• 2 Garlic Cloves - Minced

Preparation

Combine 1 cup tomato juice, half of the tomatoes, half of the cucumber, and half of the red bell pepper in the blender. Puree until smooth. Pour into large bowl. Stir in remaining tomatoes, cucumber, and bell paper; add onion, cilantro, parsley, lemon juice, green onion, jalapeno and garlic. Transfer 1 cup of mixture to blender. Add 2 1/2 cups tomato juice to blender and puree. Pour back into large bowl and stir to combine. Thin with additional tomato juice, if desired. Season with salt and pepper. Cover, chill 2 hours. (Can be made 1 day ahead. Keep chilled.) Serve cold.

Ruth Anne's Bon Appetit (June 2001)