In a blender or food processor
, combine the tomato juice, tomatoes, parsley, lemon juice
, red wine vinegar
, basil, sugar, tarragon, green onions, cucumbers
, garlic, onions and bell peppers
and blend until well combined but still slightly chunky. Add salt and pepper to taste. Refrigerate for at least 2 hours before serving.
Spoon the gazpacho into shot glasses and serve.