Gazpacho

3½ cups tomato juice
8 plum tomatoes (about 18 ounces), seeded and chopped
1 cucumber, seeded and chopped
1 red pepper, chopped
1 medium onion, chopped
¼ (or more) cup chopped fresh cilantro
¼ cup (or more) chopped fresh parsley
3 T fresh lemon juice
1 green onion, minced
1½ t (about 1 medium) jalapeño chili, seeded and minced
2 garlic cloves, crushed

1. Combine 1 cup tomato juice, half of tomatoes, half of cucumber, and half of bell pepper in blender. Puree until smooth.

2. Pour puree into large bowl. Stir in remaining tomatoes, cucumber, and bell pepper, tomato juice, then add onion, cilantro, parsley, lemon juice, green onion, jalapeño, and garlic.

3. Thin with additional tomato juice, if desired.

4. Season with salt and pepper.

5. Cover and chill 2 hours.