Gazpacho #2

Prep: 30 minutes Chill: 3-4 hours



  • 4 cups tomato juice
  • 15 ounce can chopped tomatoes
  • 1 cup cucumber, finely chopped
  • 1/2 cup red onion, finely chopped
  • 1/2 cup celery, finely chopped
  • 1/2 cup bell pepper, finely chopped
  • 1/2 cup corn kernels
  • 1/4 cup green onion, finely chopped
  • 1/4 cup mild green chilies, chopped
  • 1/4 cup fresh flat leaf parsley, chopped
  • 1/4 cup fresh cilantro, chopped (optional)
  • 1-2 cloves garlic, minced
  • 2 tbsp red wine vinegar
  • 2 tbsp lime juice


Combine all of the ingredients in a large container and mix well. Refrigerate at least 3 hours before serving.

Hint: The ingredients may be finely chopped in a food processor to save time. Don't let them get too mushy! For a spicier Gazpacho, add several drops of Tabasco or other hot sauce as desired, before chilling. Then taste after the initial chilling time and add more if you wish.