Gazpacho from Jane

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 tablespoons olive oil

1/2 cup lemon or lime juice -- fresh or frozen-fresh  -- or more to taste

2 teaspoons salt at least

Coarse-ground black pepper

1 to 2 teaspoons hot sauce -- Tabasco or Cholula or whatever is Elliott's favorite hot sauce

2 (12-ounce) cans V-8 or tomato juice

Slices of lime

Light sour cream

Large avocados, cut veritcally in sixths or eighths

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.