Dorothy Butterfield's Gazpacho

4 very large ripe tomatoes, peeled and diced
1 large cucumber peeled and diced
1 medium onion finely chopped
1 cup V-8 juice or tomato juice
1 tablespoon wine vinegar
3 tablespoons olive oil
1 small clove garlic (minced)
Optional: hot sauce, chopped celery, chopped green pepper

Put all of the above in a food processor and puree until ingredients are well blended. Season to taste with salt, pepper or hot sauce. Chill. Serves 6 to 8.