Gazpacho - cooking recipe

Ingredients

3 large tomatoes, peeled and chopped
1 green pepper, chopped
1 cucumber, peeled and chopped
1 c. celery, chopped
1/2 c. green onions, chopped
4 c. V-8 juice (1 large can)
2 avocados, peeled and chopped
5 Tbsp. red wine vinegar
4 Tbsp. olive oil
2 tsp. salt (optional)
1/2 tsp. black pepper

Preparation

Combine all ingredients in large nonmetallic bowl and chill overnight.
Serve soup cold with dollop of sour cream on top of each service.
Pass croutons.
Serves approximately 6 to 8.