GAZPACHO
Based on the Moosewood Cookbook recipe. Further refinements by Kevin Clarke and Becky Haycox.

INGREDIENTS

4 c tomato juice (Becky's suggestion: vegetable [V8 style] juice)

1/2 c onion, finely minced (Kevin's suggestion: skip the onion and add two more scallions)

1 clove garlic, minced (Becky's suggestion: use more if you like garlic!)

1 bell pepper, minced

1/2 - 1 ear?s worth of white corn kernels (Kevin's suggestion. See below for details.)

2-3 radishes, finely minced (added to give some bite; Kevin's suggestion)

1 tsp honey (optional; suggested alternative: 1/2 tsp. sugar)

1 cucumber, peeled, seeded, and minced (Becky's suggestion: use an english cucumber and skip the de-seeding)

2 scallions, minced (or 4 scallions, if you omit the onions, per Kevin?s suggestion, above)

2 c tomatoes, fresh, diced

1/2 lemon, juice of

1 lime, juice of

1 tsp tarragon (Becky's suggestion: you can omit tarragon without tragic results, some dry sage is nice, too)

1/2 c basil, fresh, minced

1/2 c parsley, fresh, minced

1/2 c cilantro, fresh, minced (Becky's suggestion)

1/2 tsp cumin (Becky's suggestion: don?t be tempted into throwing in more cumin, unless you want your gazpacho to veer into salsa-land)

2 TBL olive oil

Salt to taste

Black pepper to taste


BECKY'S NOTES

If using a food processor, take care not to over-chop the vegetable ingredients (especially the cucumber), unless you want a smoother texture to your soup. 

Feel free to add/increase or delete ingredients at will. I often increase the fresh herb amounts. Celery is a delicious addition.  Add/subtract juice to make a thicker or thinner soup.

Corn: Even though I'm all about being as lazy as possible, only use fresh corn. Husk the ear and boil for about 7 minutes. Let cool. Holding the ear upright on a cutting board with a fork, cut downward with a sharp knife, removing the kernels in strips. Add as many kernels as you desire to the gazpacho. 
  
Something about the tomato's acidity reacts with metal, so use a non-metal bowl to store the soup.

DIRECTIONS

Combine all ingredients.

Optional: Puree all or some (Becky's note: don't! the texture is what makes the soup, for me).

Chill until very cold.