Gazpacho - cooking recipe

Ingredients

2 (12 oz.) cans stewed tomatoes, diced (if possible)
2 cucumbers, peeled and seeded
1 green pepper
1 medium/large onion
1 clove garlic
1/4 c. olive oil
1 Tbsp. vinegar
1 c. tomato juice or V-8
salt to taste
1 (4 oz.) can diced green chiles

Preparation

Dice half the tomatoes (if not already diced), not losing any of the juice, cucumber, half the onion and half the green pepper. Set aside in a large bowl or pitcher with half the green chiles. Put the remaining tomatoes, cucumber, green pepper, chiles and onion into a blender, along with the garlic, olive oil, vinegar, tomato juice and salt.
Blend for a few seconds.
Pour into the container with the chopped veggies.
Mix well.
Cover and chill thoroughly.