Instructions: Combine 1 cup tomato juice, half of tomatoes, half of cucumber, and half of bell pepper in blender. Puree until smooth. Pour into large bowl. Stir in remaining tomatoes, cucumber, and bell pepper; add onion, cilantro, parsley, lemon juice, green onion, jalapeno, and garlic.

Transfer 1 cup mixture to blender. Add 2 1/2 cups tomato juice to blender and puree. Pour back into large bowl and stir to combine. Thin with additional tomato juice, if desired. Season with salt and pepper. Cover; chill 2 hours. (Can be made 1 day ahead. Keep chilled.)

Serve cold.

This recipe yields 6 to 8 first-course servings.

Comments: "Michael Kornick"s hip mk restaurant in Chicago has quickly become one of my favorite places for a special dinner," writes Thien Sylora of Chicago, Illinois. "I had a terrific gazpacho there."

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.