Chunky Gazpacho

Ingredients

• 32 ounces tomato juice
• 4 medium vine-ripened tomatoes, diced, with juices
• 2 spring onions, white parts thinly sliced, green parts reserved for garnish
• 1 English cucumber with skin, seeded, cut in 1/4 inch dice
• 1 large red bell pepper, seeded, cut in 1/4 inch dice
• 1 small fennel bulb, fronds removed, finely chopped
• 1 large carrot, finely diced
• 1 small red onion, finely chopped
• 1 jalapeno pepper, minced
• 1 large garlic clove, minced
• Juice of 1 lemon
• Juice of 1 lime
• 1 tablespoon extra-vrigin olive oil
• 2 teaspoons ground cumin
• 2 teaspoons salt, or to taste
• 1 teaspoon Tabasco sauce, or to taste
• 1/2 cup cilantro (or parsley), finely chopped

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