Summer Fresh Gazpacho

2 cup low sodium veggie cocktail or tomato juice

1 ½ pounds tomatoes

1 large red pepper

1 large cucumber

¼ cup onion

1 clove garlic

1 Tbsp lime juice

2 Tbsp fresh parsley (optional)

Salt to taste

½ tsp red pepper flakes (optional)

1-3 Tbsps lemon juice

Toppings (croutons, diced avocado, more tomatoes, green onions, use your imagination!)

Combine the vegetable cocktail or tomato juice, tomatoes, red pepper, cucumber, onion, garlic, lime juice, and parsley (if using) in a blender and blend until smooth.
Add in the rest of the seasonings (salt, red pepper flakes, pepper, and lemon juice) to taste, and blend again.
Pour into a 2-litre/8 cup glass jar and secure lid. Chill for 3 to 4 hours, or overnight.
Before serving, shake the jar to combine. Pour into bowls, and garnish with your desired toppings (such as chopped peppers, avocado, green onion, croutons, olive oil, etc.). Leftovers will keep in the fridge for up to 3 days.