Gazpacho

1 large can of V8 Juice
1 cucumber, seeded, peeled, and diced
1 small white onion, diced
1 clove of garlic, minced
1 red bell pepper, diced
2 ribs of celery, diced
2 jalapeno peppers, seeded and diced (leave some seeds in if you want it really spicy)
2 tomatoes, seeded and chopped
Tabasco sauce to taste
Salt and pepper to taste
Celery salt to taste
Juice of half a lemon
4 tbsp. olive oil

Combine all ingredients in large bowl and then transfer to individual sealed containers (the quart soup containers from the Chinese takeout are ideal). Chill for at least 8 hours. The colder this gets, the more flavorful it is. If serving to guests, make at least 24 hours ahead. Makes a lot of soup. Optional garnishes are a dollop of sour cream, chopped avocado or chilled shrimp.