Gazpacho with Herbs and Chiles

• 4 cups tomato juice
• 1 red onion, finely chopped (about 2 cups)
• 1 cucumber, halved, peeled, seeded, finely chopped (about 1 1/2 cups)
• 1 red bell pepper, finely chopped (about 1 cup)
• 1 yellow bell pepper, finely chopped (about 1 cup)
• 2 tomatoes, seeded, finely chopped (about 1 cup)
• 1/4 cup Champagne vinegar or white wine vinegar
• 1 1/2 tablespoons chopped seeded jalapeno chile
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon chopped fresh parsley
• 1 garlic clove, minced
• 3/4 teaspoon hot pepper sauce
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

1. Mix all ingredients in large bowl.
2. Cover and chill until cold, at least 2 hours.
3. (Can be made 2 days ahead.
4. Keep refrigerated.)

tomato juice, red onion, cucumber, red bell pepper, yellow bell pepper, tomatoes, vinegar, jalapeno chile, fresh basil, fresh cilantro, parsley, garlic, hot pepper, salt, ground black pepper

Taken from www.epicurious.com/recipes/food/views/gazpacho-with-herbs-and-chiles-108277 (may not work)