Gazpacho - cooking recipe

Ingredients

2 c. V-8 juice, divided
2 Tbsp. olive oil
2 Tbsp. red wine vinegar
1 chicken bouillon cube
1/2 tsp. garlic salt
1/4 tsp. salt
1/8 tsp. pepper
3 dashes hot sauce
1 ripe tomato, peeled and cubed
1 c. diced cucumber
1/4 c. green pepper, cut into 1-inch squares
1/4 medium onion, sliced

Preparation

In blender or processor, combine 1 cup V-8 juice and next 7 ingredients at medium speed for a few seconds.
Add tomato, cucumber, pepper and onion.
Process until tomato is evenly chopped, but do not puree.
Add remaining V-8.
Pour into 1-quart container and chill for 4 hours.
Serves 4 to 6.