Gazpacho - cooking recipe

Ingredients

2 1/2 c. V-8
1 small yellow pepper
1 small red onion
2 cucumbers
2 1/2 lb. (4 or 5) tomatoes
2 c. beef broth
1/4 c. olive oil
3 cloves garlic
1 can small sliced mushrooms
1/2 tsp. salt
1/4 tsp. pepper
1/4 c. fresh basil
3 Tbsp. red wine vinegar

Preparation

Combine all and mix.
Chill about 4 hours before serving. Will stay in refrigerator a week to 10 days.
Serve with a dollop of sour cream.