Gazpacho

Recipe courtesy of the Ottawa Citizen, June 2011

4 cups cold tomato juice
1 small, well minced onion
2 cups freshly diced tomatoes
1 cup minced green pepper
1 tsp honey
½ seedless cucumber, finely diced
2 green onions, chopped
Juice of ½ a lemon
Juice of 1 lime
2 tbsp wine vinegar
1 tsp each fresh chopped tarragon and basil leaves (optional)
1 – 2 cloves garlic, crushed
Dash of ground cumin
¼ cup chopped fresh parsley leaves
Dash of Tabasco sauce
2 tbsp olive oil (optional)
Salt and pepper to taste

Combine all ingredients and chill for at least 2 hours.
Makes 6 servings, count each serving as 1 fat if you include the olive oil, or count as a free soup if you do not!