Gazpacho soup

My version of the popular, cold, raw summer soup. With fresh veggies, lots of vitamins and enzymes

4 ripe fresh tomatoes - diced

1 large green bell pepper - diced

2 cucumbers - peeled & diced

1/2 large red onion - diced

1 small bunch parsley - diced

2 qts tomato juice (or V8)

2 qts Vegetable Stock

1 tsp salt

1 tsp each: oregano, marjoram, basil, thyme, & tarragon

• Dice up tomatoes, pepper, cucumbers, onion and parsley, then mix together very well in a bowl.
• Note: Set aside one cup of these well-mixed veggies.
• In a cold storage container (or bucket), mix tomato juice, vegetable stock, salt and herbs.
• Add the mixed veggies (minus the cup that’s set aside) to liquid base.
• Using a blender, mix all contents thoroughly.
• Now, finally add the remaining cup of mixed veggies.
• Chill well before serving.