Gazpacho (Volumetrics)

• 1 (28 ounce) can crushed tomatoes, undrained
• 2 cups vegetable juice cocktail
• 2 12 tablespoons red wine vinegar
• 1 tablespoon olive oil
• 12 teaspoon hot sauce (to taste)
• 1 34 cups finely diced cucumbers (about 1 large)
• 1 cup finely diced bell pepper
• 13 cup minced cilantro or 13 cup parsley
• 14 cup minced green onion
• lemon wedges, cilantro (optional) or parsley sprig (optional)

1. Combine the first five ingredients in a large pitcher.
2. Stir in the remaining ingredients except garnishes.
3. Cover and refrigerate at least 3 hours and up to 3 days.
4. Serve in large goblets with desired garnish.

tomatoes, vegetable juice cocktail, red wine vinegar, olive oil, hot sauce, cucumbers, bell pepper, cilantro, green onion, lemon wedges

Taken from www.food.com/recipe/gazpacho-volumetrics-500379 (may not work)