Gazpacho(Mexican Soup, Cold)

• 5 Tbsp. salsa jalapeno
• 1 1/2 large cans tomato juice (46 oz.)
• 1/2 c. olive oil
• 1/4 c. vinegar
• 1 tsp. oregano
• 6 cloves garlic, pressed
• 6 green onions with tops, chopped
• 4 tomatoes, chopped
• 4 carrots, chopped
• 4 stalks celery, chopped
• 1 1/2 tsp. salt
• 1 1/2 tsp. pepper
• 4 to 6 oz. stuffed olives, sliced
• 1 can kidney beans
• 2 tsp. capers, crushed
• 1 medium Bermuda onion, diced
• 2 cucumbers, chopped
• 2 avocados, chopped

1. Combine all ingredients in a large container.
2. Cover and chill for at least 24 hours.
3. It gets better and hotter the longer it sets.
4. Serves 50.

salsa jalapeno, tomato juice, olive oil, vinegar, oregano, garlic, green onions, tomatoes, carrots, stalks celery, salt, pepper, stuffed olives, kidney beans, capers, bermuda onion, cucumbers, avocados

Taken from www.cookbooks.com/Recipe-Details.aspx?id=707912 (may not work)