Gazpacho(Cold Soup) - cooking recipe

Ingredients

1 (46 oz.) can V-8 juice
1 tsp. tarragon
1 onion, chopped
1 tsp. basil
4 tomatoes, chopped
dash of ground cumin
1 green pepper, chopped
1 garlic clove, minced
1 cucumber, diced
2 Tbsp. oil (optional)
2 scallions, chopped
1/8 tsp. black pepper
1/4 c. parsley, chopped
salt to taste
juice of 1/2 lemon plus 1 lime
1 tsp. soy sauce
2 Tbsp. red wine vinegar

Preparation

Chop all vegetables.
Puree half of the vegetables with some of the tomato juice in a food processor (in a couple of batches). Put pureed mixture in a large bowl and add remaining chopped vegetables and other ingredients.
Stir well.
Chill.
Makes 10 cups.