medium ripe tomatoes, coarsely chopped (about 5 cups)
1
medium cucumber, coarsely chopped
1
red bell pepper, coarsely chopped
2
large green onions, coarsely chopped
2
tablespoons chopped fresh parsley
2
teaspoons Original TABASCO® brand Pepper Sauce
1/2
teaspoon salt
Combine tomato juice, olive oil and lime juice in medium bowl. Purée tomatoes, cucumber, red bell pepper and green onions in small batches in food processor or blender, adding tomato juice mixture gradually. (Do not purée completely; soup should retain some crunch.) Stir in parsley, TABASCO® Sauce and salt. Chill until ready to serve.
To serve, ladle gazpacho into chilled soup bowls or mugs. Serve with additional TABASCO® Sauce, if desired.
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