Gazpacho 1 (46 ounce) can tomato juice 1 red pepper, seeded 1 yellow pepper, seeded 1-3 jalapeno peppers, seeded 1 small onion 1 cucumber, seeded 2 tomatoes, seeded 1 cup cilantro (or parsley) 1/4 cup fresh lime juice 1/4 cup balsamic vinegar 1/4 cup good quality olive oil Cut and dice a small amount of all vegetables. Reserve enough to make l cup combined. Roughly chop the rest of the vegetables and place in a food processor with cilantro/parsley, lime juice and vinegar, and puree. While food processor is running, slowly add olive oil. Add diced vegetables to puree. Chill and serve. Makes 8 servings, 130 calories each.