Gazpacho

Name: Gazpacho
Ingredients: 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

15 ingredients

7 steps

Ingredients

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

Directions

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.