Gazpacho - cooking recipe

Ingredients

1 large can V-8 picante vegetable juice
2 (11.5 oz.) V-8 spicy hot vegetable juice
1 cucumber, diced
1 tomato, diced
1 onion, chopped
6 Tbsp. oil
3 stalks celery, chopped
4 green onion with tops, sliced
sour cream
1 bell pepper, diced
1 avocado, diced
1/2 tsp. salt
3 Tbsp. wine vinegar
croutons

Preparation

Mix all together except sour cream and croutons.
Refrigerate at least 4 hours.
Serve with sour cream and croutons on top.
If you prefer, you can use tomato juice instead of the picante if you don't like it as spicy.