Gazpacho

• 1 large can V-8 juice
• 1 large can stewed tomatoes
• 1/4 c. olive oil
• 1 tsp. Worcestershire sauce
• 1 gal. Burgundy wine*
• 2 lb. Roma (Italian) tomatoes, chopped
• 2 medium cucumbers, chopped
• 2 large onions, chopped
• 3 bell (green) peppers, chopped
• 1 Hungarian pepper, chopped
• 2 cloves fresh garlic, peeled and crushed
• black pepper
• salt

1. Mix the V-8 juice, stewed tomatoes, olive oil and Worcestershire sauce in a soup pot.
2. Stir in about 1/3 of the chopped onions and peppers, all the garlic and the black pepper to the pot.
3. Occasionally stir and heat the mixture over a medium burner until it begins to simmer.
4. Remove the pot from the heat. Add the remainder of the vegetables and wine to the mixture. Refrigerate for about 2 hours.
5. Serve.

tomatoes, olive oil, worcestershire sauce, burgundy wine, tomatoes, cucumbers, onions, bell, pepper, garlic, black pepper, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=505086 (may not work)