Recipe courtesy of Moosewood Cookbook


4 cups tomato juice

1/2 cup finely minced onion

1 medium clove garlic, minced

1 medium bell pepper, minced

1 tsp. honey (optional)

1 medium cucumber, peeled, seeded, and minced

juice of 1/2 lemon + 1 lime

2 tbsp. wine vinegar

1 tsp. tarragon

1 tsp. basil

1/4 to 1/2 tsp. cumin

1/4 cup freshly minced parsley

2 to 3 tbsp. olive oil

salt, black pepper, and cayenne – to taste

2 cups freshly diced tomatoes


Combine all ingredients. Optional: puree all or some. Chill until very cold. Serve.

Yield: 6 servings.