No-Cook Gazpacho

This is my favorite gazpacho recipe.
Gazpacho is ideal summer fare because
you need not turn on a stove to make it.

Ingredients:
16-ounce can stewed tomatoes, undrained
1 cucumber,peeled and cut into chunks
1 green bell pepper, diced
1 red bell pepper, diced
1/2 cup scallions, chopped
Handful of parsley sprigs
1 tablespoon chopped fresh dill or
1 teaspoon dried dill
3 cups tomato juice, or as needed
Juice of 1/2 to 1 lemon, to taste
2 teaspoons chili powder, or to taste
Salt and freshly ground pepper to taste

Directions:
Place all the ingredients
in a food processor or blender.
Puree until fairly smooth.
Transfer the puree to a serving container.
Stir in enough tomato juice to give the
soup a slightly thick consistency.
Stir together, then cover and refrigerate
for at least an hour before serving.