Gazpacho from Jane

Ingredients

All approximate!

6 cored but unpeeled tomatoes, quartered
1 large onion, quartered
1 small green pepper, quartered
1 small yellow pepper, quartered
1 large or 2 medium cucumbers, peeled and quartered
3-5 cloves garlic
2 to 4 Tbsp olive oil
½ C lemon or lime juice — fresh or frozen-fresh — or more to taste
2 tsp salt at least
Coarse-ground black pepper
1 to 2 tsp hot sauce — Tabasco or Cholula or whatever is Elliott's favorite hot sauce
2 (12 oz) cans V-8 or tomato juice
Slices of lime
Light sour cream
Large avocados, cut vertically into sixths or eighths

Directions

In a food processor in manageable batches chop — but not too fine — the tomatoes, onion, green and yellow peppers, cucumbers and garlic.
Put this in a bowl and add olive oil, lemon or lime juice, salt, pepper, Tabasco and V-8 juice. Taste and adjust seasonings. It should be well-seasoned, not dull.
In each serving put a slice of lime. Pour in gazpacho and top with a generous dollop of sour cream. Put avocado in “standing up”, and serve cold with a spoon.