Summer Gazpacho Soup

Utah can not rival Arizona for summer heat, but until the sun goes down it can get pretty toasty here in the summer. This Gazpacho soup makes a great summer lunch or cool evening meal. Best if you can pick the fixings from your own garden or the local farm stand.
Get your blender or food processor out for this recipe.
You'll need:
2 46 oz cans of V-8 Juice
2 cloves garlic
2 T. olive oil
1 medium onion
2 cucumbers (don't peel if they are fresh picked)
3 large tomatoes
1 green pepper
1/2 t tobassco
fresh ground pepper.
Chop your veggies into chunks, place some of the veggies into the blender with enough V-8 juice to cover and blend together. Pour into a bowl and repeat with the rest of the veggies. Add any remaining V-8 juice to the large bowl, season with the tobassco and fresh ground pepper.
Chill for 3-4 hours, longer is better and serve cold. Some nice crusty bread would be good with it.
You can improvise. My husband would chop in a fresh jalapeno pepper from our little garden, to spice it up.