Gazpacho | Blue Jean Chef - Meredith Laurence

Ingredients

• 5 RIPE tomatoes (peeled)
• 1 cucumber (seeded)
• 1 red or green bell pepper
• ½ zucchini
• 1 small red onion
• 1 clove garlic
• 2 tablespoons red wine vinegar
• 3 tablespoons olive oil
• 2 cups tomato juice
• squeeze of lemon juice
• sugar (to taste)
• salt and freshly ground black pepper
• 3 tablespoons fresh chopped parsley