Gazpacho

2 cups tomato juice
2 cups vegetable stock, or 2 cups water and 2 vegetable boullion cubes
2 tablespoons lemon juice
1 teaspoon turbinado sugar
pinch of hing
pinch of cayenne
1 teaspoon salt
1 cucumber (peeled, seeded, and diced)
1 green pepper (diced)
4 medium tomatoes (peeled and coarsely chopped)
In 3 quart saucepan over medium heat combine tomato juice, vegetable stock, lemon juice, sugar, hing, and cayenne. Leaving the pot uncovered, bring the mixture to a boil. Stir in remaining ingredients and again bring to a boil, uncovered. Remove from heat and cool. Cover and chill.
Serves 4.

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