Gazpacho - cooking recipe

Ingredients

1 large onion, finely chopped
5 to 8 large, peeled tomatoes, finely chopped
3 to 4 peeled cucumbers, finely chopped
1 to 2 green peppers, finely chopped
1/4 c. olive oil
1/4 c. red wine vinegar
1/2 tsp. cumin
1/2 tsp. cilantro
pepper and salt to taste
3/4 to 1 c. tomato juice, V-8 juice or Bloody Mary mix
Tabasco or hot sauce to taste

Preparation

Combine all ingredients and refrigerate at least 3 to 4 hours, better if overnight.
Serve with croutons on top or crusty French bread on the side.