This is a classic gazpacho – it’s not fully pureed, but leaves some chunks of vegetable instead.


  • 3.5 c tomato juice
  • 8 plum tomatoes, seeded and chopped
  • 1 cucumber, seeded and chopped finely
  • 1 red pepper, chopped finely
  • 1 medium onion, chopped finely
  • 1/3 c chopped fresh cilantro
  • 1/3 c chopped fresh parsley
  • 3 T fresh lemon juice
  • 1 green onion, minced
  • 1.5 t (about 1 medium) chile, seeded and minced
  • 2 garlic cloves, crushed


  1. Combine 1 c tomato juice, half tomatoes, half cucumber, and half bell pepper in a blender, and puree until smooth.
  2. Pour puree into large bowl.  Stir in remaining tomatoes, cucumber, bell pepper, tomato juice, onion, cilantro, parsley, lemon juice, green onion, chile, and garlic.
  3. Season with salt and pepper, cover, and chill 2 hours before serving.

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