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Gazpacho - The Best

This is my favorite Gazpacho -- the best I have ever tasted. Don't be intimidated by the long list of ingredients. Your blender does most of the work.

• 46-ounce can tomato juice (large can)
• 1 medium onion, chopped
• 2 large tomatoes, peeled and chopped
• 1 green pepper, chopped
• 1 cucumber, peeled, seeded, chopped
• 2 green onions, chopped
• 2 large cloves of garlic, crushed
• 1/4 cup fresh cilantro leaves, chopped
• 2 tablespoons olive oil
• 2 tablespoons fresh lime juice
• 2 tablespoons red wine vinegar
• 1-1/2 tablespoons fresh lemon juice
• 1 teaspoon dried whole tarragon
• 1 teaspoon dried whole basil
• 1 teaspoon honey
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon ground cumin
• Tabasco sauce, to taste (anywhere from a few to several drops, but don't use more or you'll overpower the other flavors)

Combine all ingredients in a large non-metallic container; stir well. Process in batches in an electric blender until somewhat smooth, but don't purée. Gazpacho should have texture. Chill at least 2 hours. Makes 11 to 12 cups.

Note: It is possible to make this gazpacho even if you don't have all the ingredients on hand. It is excellent even without the tarragon and basil. I frequently make it with 1 tablespoon, each, of red wine vinegar and tarragon vinegar. Experiment and perfect it to your taste.

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