Adapted from Moosewood Cookbook
Yield: 6 to 8 servings
4 cups tomato juice
1/2 cup finely minced onion
1 medium clove garlic, crushed
1 medium bell pepper, minced
1 teaspoon light honey or sugar
1 medium cucumber (peeled, seeded, minced)
2 scallions, minced
Juice of 1/2 lemon
Juice of 1 lime
2 tablespoons red wine vinegar
1 teaspoon dried basil
1 teaspoon dried tarragon
1/2 teaspoon ground cumin
1/4 cup minced parsley
3 tablespoons extra-virgin olive oil
2 cups diced fresh, ripe tomatoes (peeled, seeded)
Salt, pepper, cayenne to taste

Purée all ingredients in blender. Chill overnight. Serve cold.
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