Gazpacho(Mexican Soup, Cold) - cooking recipe

Ingredients

5 Tbsp. salsa jalapeno
1 1/2 large cans tomato juice (46 oz.)
1/2 c. olive oil
1/4 c. vinegar
1 tsp. oregano
6 cloves garlic, pressed
6 green onions with tops, chopped
4 tomatoes, chopped
4 carrots, chopped
4 stalks celery, chopped
1 1/2 tsp. salt
1 1/2 tsp. pepper
4 to 6 oz. stuffed olives, sliced
1 can kidney beans
2 tsp. capers, crushed
1 medium Bermuda onion, diced
2 cucumbers, chopped
2 avocados, chopped

Preparation

Combine all ingredients in a large container.
Cover and chill for at least 24 hours.
It gets better and hotter the longer it sets.
Serves 50.