Name: Gazpacho with Herbs and Chiles
Yield: Makes 8 servings
Ingredients: 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 jalapeño 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

Peg Isherwood of Libertyville, Illinois, writes: "While in Christiansted, St. Croix, we dined at Kendrick's and had the most interesting gazpacho — it was spicy but not too hot, with lots of chopped vegetables. I met the owner, David Kendrick, the next morning and found him delightful. Would you ask him for the recipe?"

This gazpacho has a chunkier texture than most (almost like a salsa). To chop the vegetables in a processor, cut them into quarters and process in batches, using on/off turns.

Recipe notes

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