More Gazpacho

Since my gazpacho nearing fried my mom’s mouth (she can’t take much hot pepper) we made another batch. This one was mild but very good flavor:
 
4 cups cold Kagome tomato juice (found it at New Seasons)
1 small minced onion
2 cups diced fresh tomatoes
1 cup minced red bell pepper
1 tsp creamed honey
1 diced cucumber
1 clove chopped garlic
2 chopped scallions
juice of 1 lime
juice of 1/2 lemon
1 tbsp spanish sherry vinegar (didn’t get the brand, she bought it at New Seasons)
1 tbsp champagne vinegar (from Trader Joe’s)
1 tsp fresh chopped tarragon
1 tsp fresh chopped basil
1/4 cup fresh chopped parsley
1/4 tsp cumin
2 dashes of Tabasco sauce
2 tbsp olive oil
salt and pepper
 
Combine and chill for two hours
 
A 1 cup serving was 1 Weight Watchers point with 1/2 a good oil. The tomato juice, oil and honey all are ingredients that have to be counted.
 
Mom researched ingredients and recipes before we started. She had read that Kagome or Welchs tomato juice worked the best. She couldn’t find any Welchs.
 
She also read in the Oregonian that sherry vinegar was a good touch. Here is a link to the article:
The base recipe was from her very old Moosewood Restaurant. It wasn’t even listed on their site anymore, but I found it on amazon:
 
Ideas for the future: puree about 1/3 to thicken the mixture, play with the quantity of olive oil, types of olive oil, type and quantity of pepper sauce and the quantity of cumin.
 
Here is my original try at gazpacho complete with Red Dwarf quotes:
  
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