Gazpacho

• 1 (28 ounce) can diced tomatoes, with added puree (like Progresso)
• 1 (48 ounce) canv8 spicy vegetable juice
• 1 large bell pepper, diced
• 1 large cucumber, peeled and diced
• 1 large sweet onion, diced
• 6 minced garlic cloves
• 1 serrano pepper, minced without seeds (more or less depending on your taste for hot)
• 1 jalapeno pepper, minced without seeds (more or less depending on your taste for hot)
• 1 teaspoon black pepper
• 1 tablespoon salt
• 14 cup sugar
• 14 cup olive oil
• 14 cup fresh lime juice or 14 cup lemon juice
• 12 cup fresh cilantro or 2 tablespoons dried cilantro
• 14 cup sherry wine vinegar

1. Empty V-8 juice into a container large enough to comfortably hold 2 gallons.
2. Mince garlic and chilis in food processor; then add canned tomatoes and lightly process.
3. Add to V-8 juice.
4. To this mixture, add remaining ingredients and blend well.
5. Allow flavors to develop for at least 2 days in the refrigerator before serving.
6. Serve cold with a dollop of sour cream.
7. You can also set a bottle of your favorite hot sauce on the table for the daring folks.

tomatoes, vegetable juice, bell pepper, cucumber, sweet onion, garlic, serrano pepper, pepper, black pepper, salt, sugar, olive oil, lime juice, fresh cilantro, sherry wine vinegar

Taken from www.food.com/recipe/gazpacho-237494 (may not work)