Gazpacho - cooking recipe

Ingredients

1 large can V-8 juice
1 large can stewed tomatoes
1/4 c. olive oil
1 tsp. Worcestershire sauce
1 gal. Burgundy wine*
2 lb. Roma (Italian) tomatoes, chopped
2 medium cucumbers, chopped
2 large onions, chopped
3 bell (green) peppers, chopped
1 Hungarian pepper, chopped
2 cloves fresh garlic, peeled and crushed
black pepper
salt

Preparation

Mix the V-8 juice, stewed tomatoes, olive oil and Worcestershire sauce in a soup pot.
Stir in about 1/3 of the chopped onions and peppers, all the garlic and the black pepper to the pot.
Occasionally stir and heat the mixture over a medium burner until it begins to simmer.
Remove the pot from the heat. Add the remainder of the vegetables and wine to the mixture. Refrigerate for about 2 hours.
Serve.