Macho Gazpacho - By Molly At Kitchen 2.0

• 8 ripe tomatoes
• 3 large cucumbers
• 6 scallions
• 1 large white onion
• 3 green peppers
• 28 ounces jar of low-sodium vegetable juice or tomato juice
• 3 cloves of garlic
• 1 large bunch curly parsley
• 3 lemons, juiced

1. Mince garlic and parsley. Chop vegetables into pieces about 1/2" in size.
2. Put everything into a large bowl. Juice the lemons and add to mixture. Stir well.
3. Divide 1/2 of mixture, in and place in a separate container, like a large pitcher. Pour half the vegetable juice into the container, the other half into the large bowl. Mix both well.
4. Place the chopping blade in a food processor. Pour the mixture from the pitcher into food processor and pulse for 3-5 seconds, about 5 times. The mixture should be evenly chopped, like a thick salsa. Pour the mixture back into the bowl with the chopped vegetables. Mix well, and serve!
5. NOTES:rn- If available, use all organic ingredients for optimum health. rn- Gazpacho is most delicious when served at room temperature. rn- This can be spiced up by providing garnishes such as low-sodium hot sauce, thin slices of jalapenos, or jalapeno sauce.rn- Other garnishes include: Homemade, whole-grain croutons, avocado or lemon slices, non-fat yogurt mixed with fresh lime juice, or chopped cilantro.

tomatoes, cucumbers, scallions, white onion, green peppers, vegetable juice, garlic, curly parsley, lemons

Taken from food52.com/recipes/81407-macho-gazpacho-by-molly-at-kitchen-2-0 (may not work)