4 c. tomato juice
1/2 c. rough chopped red onion
2 c. rough chopped tomatoes
1 c. rough chopped red or yellow bell pepper
1 c. peeled, rough chopped cucumber
2 rough chopped scallions, including green parts
1/2 c. fresh parsley leaves
1/4 c. fresh basil leaves
1 T. honey
4 to 6 cloves garlic
1/4 c. fresh-squeezed lime juice
1 t. chopped fresh tarragon
Salt to taste
Combine all ingredients in bowl. Transfer portion to food processor or blender, and puree. Pour pureed mixture into clean bowl, and continue until about half the total mixture is pureed. With remaining half, place in food processor or blender and process in short bursts, leaving texture to the ingredients (how much texture is up to you). Add roughly processed mixture to puree, and stir. Adjust with salt to taste. Chill before serving.
Note: The flavors in gazpacho just get better as they mix, so doing this even a full day ahead would make it even better!