Gazpacho (Trappler)

4 c Cold tomato juice

1 sm Onion, minced

2 c Freshly chopped tomatoes

1 c Green pepper, minced

1 ts Honey (optioinal)

1 Clove garlic, crushed

1 Cucumber, diced

2 Scallions, chopped

x Juice from 1/2 lime and 1/2 Lemon 2 tb Wine vinegar

1 ts Both tarragon and basil

(fresh) 1 ds Cumin

1/4 c Fresh parsley, minced

1 ds Hot sauce

2 tb Olive oil

x Salt/pepper to taste Combine all ingredients and puree if desired. Chill for 2 hours. From: trappler@ben.dev.upenn.edu (Donna Trappler). rfvc Digest V94 Issue #168 Aug. 12, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.