Ingredients

1 28 ounce can best quality plum tomatoes, chopped with all juice
1 medium Vidalia or other similar sweet onion, coarsely chopped
1 large cucumber, peeled
1/2 green pepper coarsely chopped
1/2 red pepper coarsely chopped
2 scallions coarsely chopped
2 garlic cloves
1/3 cup extra-virgin olive oil
3 Tablespoons sherry vinegar or balsamic vinegar
1-2 teaspoons hot pepper sauce
1 teaspoon ground cumin
1 cup of chilled low sodium V-8 juice
Salt and pepper to taste
Chopped fresh herbs, croutons and diced avocado for garnish

Directions

In a large bowl, stir together the tomatoes, onion, cucumber, bell pepper, scallion and garlic. Working in two cup batches, whirl the mixture in a blender until finely chopped but not pureed. Return the mixture to the bowl and stir in the oil, vinegar, hot sauce and cumin. Add enough of the cold V-8 juice to make the gazpacho soupy but not too thin. Season generously and cover and refrigerate. The longer it is in the refrigerator the better. Can be made the day before and kept for 2-3 days. Chill soup bowls in the freezer for really cold soup. Ladle in the soup and garnish with croutons, herbs and avocado.