2 lbs cucumbers, peeled and seeded
3-4 large ripe tomatoes, about 3 lbs total
2 1/2 cups chopped yellow bell peppers
2 1/2 cups chopped green bell peppers
2 1/2 cups chopped onion
46 oz. vegetable juice (such as V-8)
1 Tbls minced garlic
1 1/4 cups extra virgin olive oil
1/2 cup red wine vinegar
1/2 cup chopped fresh basil
1 Tbls salt
2 tsp Olde Virden's Red Hot Sprinkle (or more for a spicier gazpacho)
Have all ingredients chilled. Chop the cucumbers to about a 1/4 inch dice. Core the tomatoes and chop in to 1/2 inch pieces. Combine the cucumbers and tomatoes with the remaining ingredients in a large crockery bowl or stainless stell container and mix well. Remove about a quart of the mixture to a blender or food processor and puree, then stir it back into the soup. Chill at least 8 hours before serving to allow the flavors to marry. Serve in chilled bowls and, if desired, garnish with a dollop of sour cream.
This recipe makes about 5 quarts. It will stay fresh in the refrigerator for only three to four days.