Gazpacho

8 large tomatoes
2 cucumbers, peeled and seeded
1 large green bell pepper, seeded
1 large yellow bell pepper, seeded
1 small red onion
1 jalapeno pepper, seeded
1 large garlic clove
32 oz. vegetable juice (such as V8)
1/3 C. red wine vinegar
1 Tbsp. grated lemon rind
1/4 C. fresh lemon juice
2 tsp. salt
1 tsp. paprika
2-3 tsp. hot sauce
toppings: sour cream, chopped avocado, croutons, boiled/steamed shrimp, fresh cilantro sprigs

Peel tomatoes. Cut tomatoes, cucumbers, bell peppers, and onion into quarters.
Process vegetables, jalapeno pepper, and garlic in food processor, in batches, until chunky, stopping to scrape down the sides.
Transfer mixture to a large bowl and stir in the vegetable juice and next 6 ingredients. Cover and chill, stirring often, 8hrs. Serve with toppings, if desired.