Gazpacho - cooking recipe

Ingredients

3 large cans tomato juice
1 lb. white onions, diced fine
1 lb. red and green peppers, diced fine
1 lb. plum tomatoes, quartered and seeded, then diced
1 lb. cucumber, seeded and diced
1 lb. zucchini, seeded and diced
4 to 5 crushed garlic cloves
4 to 5 cinnamon sticks
1 oz. cumin
1 oz. and 1/2 sugar
salt
white pepper
12 to 15 drops Tabasco
2 oz. white wine vinegar

Preparation

Combine tomato juice, garlic, cinnamon sticks, cumin, sugar, salt, pepper, Tabasco and vinegar.
Bring to a rolling boil (5 minutes); strain out garlic and cinnamon sticks.
Turn off heat; leave on burner.
Add onions and peppers (3 or 4 minutes), then add 1 1/2 juice cans of ice cubes.
Stir until cooled down.
When almost melted, add cucumber and zucchini; stir, then add tomatoes.