Chunky Gazpacho

• 32 ounces tomato juice
• 4 medium vine-ripened tomatoes, diced, with juices
• 2 spring onions, white parts thinly sliced, green parts reserved for garnish
• 1 English cucumber with skin, seeded, cut in 1/4 inch dice
• 1 large red bell pepper, seeded, cut in 1/4 inch dice
• 1 small fennel bulb, fronds removed, finely chopped
• 1 large carrot, finely diced
• 1 small red onion, finely chopped
• 1 jalapeno pepper, minced
• 1 large garlic clove, minced
• Juice of 1 lemon
• Juice of 1 lime
• 1 tablespoon extra-vrigin olive oil
• 2 teaspoons ground cumin
• 2 teaspoons salt, or to taste
• 1 teaspoon Tabasco sauce, or to taste
• 1/2 cup cilantro (or parsley), finely chopped

1. Combine all of the ingredients, except the green parts of the spring onions and cilantro, in a large bowl. Mix together and taste for seasoning. Refrigerate at least one hour or up to 6 hours.
2. Before serving, stir in the cilantro. Garnish with additional cilantro and the sliced green parts of the spring onions.

tomato juice, tomatoes, spring onions, cucumber, red bell pepper, fennel bulb, carrot, red onion, pepper, garlic, lemon, lime, extravrigin olive oil, ground cumin, salt, tabasco sauce, cilantro

Taken from food52.com/recipes/12824-chunky-gazpacho (may not work)