Gazpacho - The Best

This is my favorite Gazpacho -- the best I have ever tasted. Don't be intimidated by the long list of ingredients. Your blender does most of the work. This recipe is from Eleanor Bradshaw's article Making the Best Gazpacho

46-ounce can tomato juice (large can)
1 medium onion, chopped
2 large tomatoes, peeled and chopped
1 green pepper, chopped
1 cucumber, peeled, seeded, chopped
2 green onions, chopped
2 large cloves of garlic, crushed
1/4 cup fresh cilantro leaves, chopped
2 tablespoons olive oil
2 tablespoons fresh lime juice
2 tablespoons red wine vinegar
1-1/2 tablespoons fresh lemon juice
1 teaspoon dried whole tarragon
1 teaspoon dried whole basil
1 teaspoon honey
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon ground cumin
Tabasco sauce, to taste (anywhere from a few to several drops, but don't use more or you'll overpower the other flavors)

Combine all ingredients in a large non-metallic container; stir well. Process in batches in an electric blender until somewhat smooth, but don't purée. Gazpacho should have texture. Chill at least 2 hours. Makes 11 to 12 cups.