Recipe courtesy of Cooking Channel
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Total:
2 hr 15 min
Prep:
15 min
Inactive:
2 hr
Yield:
10 to 12 servings
Level:
Easy

Ingredients

Directions

In a blender or food processor, combine the tomato juice, tomatoes, parsley, lemon juice, red wine vinegar, basil, sugar, tarragon, green onions, cucumbers, garlic, onions and bell peppers and blend until well combined but still slightly chunky. Add salt and pepper to taste. Refrigerate for at least 2 hours before serving. 

Spoon the gazpacho into shot glasses and serve.

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