Gazpacho With Cilantro - cooking recipe

Ingredients

1 (28 oz.) can stewed tomatoes
1/2 each: red and green bell pepper, cored, seeded and minced
1/2 c. each: minced green onion and diced celery
1/4 c. good quality olive oil
2 or 3 cloves pressed garlic
2 to 3 Tbsp. red wine vinegar
salt and pepper
1/2 c. each: V-8 juice and ice water
2 or 3 Tbsp. minced cilantro

Preparation

Put tomatoes in a large bowl and break them up with a fork or your hands, removing any tough parts.
Add peppers, V-8 juice, water, onions, celery, oil, garlic, vinegar and cilantro.
Stir well and add salt and pepper to taste.
Chill before serving. Serves 4 to 5.