8 large tomatoes
1 32 oz. bottle vegetable juice
2 cucumbers
½ c. red wine vinegar
1 large green pepper
1 T. lemon rind
1 large yellow pepper
¼ c. lemon juice
1 small purple onion
2 t. salt
1 jalapeño pepper, seeded
1 t. paprika
1 lg. clove garlic
2 to 3 t. hot sauce

PEEL tomatoes and cucumbers.  Cut tomatoes, cucumbers, bell peppers and onion into quarters.  Remove and discard cucumber and bell pepper seeds.

PROCESS vegetables, jalapeno pepper and garlic in a blender or food processor until almost smooth, stopping to scrape down sides.  Transfer  mixture to a large bowl and stir in vegetable juice and next 6 ingredients. Cover and chill, stirring often, 8 hours.  Serve with sour cream, fresh parsley or basil sprigs.  Makes 12 ½ cups