Stacey's Gazpacho with Jalapeno & Cilantro

         3½ cups    (or more) tomato juice
                    8    plum tomatoes (about 18 ounces), seeded, cut into 1/4-inch pieces
                    1    English hothouse cucumber, cut into 1/4-inch pieces (about 7 ounces)
                    1    red bell pepper, cut into 1/4-inch pieces (about 1 cup)
                    1    medium onion, chopped
            ¾ cup    chopped fresh cilantro
            ¼ cup    chopped fresh parsley
              3tbsp    fresh lemon juice
                    1    green onion, minced
            1½ tsp    minced seeded jalapeño chili
                    2    garlic cloves, minced

Combine 1 cup tomato juice, half of tomatoes, half of cucumber, and half of bell pepper in blender. Puree until smooth. Pour into large bowl. Stir in remaining tomatoes, cucumber, and bell pepper; add onion, cilantro, parsley, lemon juice, green onion, jalapeño, and garlic.

Transfer 1 cup mixture to blender. Add 2 1/2 cups tomato juice to blender and puree. Pour back into large bowl and stir to combine. Thin with additional tomato juice, if desired.

Season with salt and pepper. Cover; chill 2 hours. (Can be made 1 day ahead. Keep chilled.)

Serve cold.

 

Makes 6 to 8 first-course servings.