Meowlissa's Gazpacho Salsa Accidental Goodness

An awesome fellow Ginger and a fellow Melissa recommended her mother-in-law's Andalusian Gazpacho recipe. Not having much of a cooking prowess these days, I didn't know if I would actually rock this or not. I decided to put my own spin on it, not make it soup and here is my end result. I have to say, it put the Badass in awesome. Really.

Meowlissa's  Gazpacho Salsa

(The original recipe includes ALL juices from bottles, cans, etc. and called for 3 or 4 large cans of chopped tomatoes but I totally cheated here and only used 1 can of tomatoes, 1 Cup of v8 and about a half can of olive juice)

I large red onion, diced

1 Green Bell Pepper

1 jar roasted red pepper pieces

1 large can chopped tomatoes (or 3 1/2 cups fresh)

1 large cucumber, diced

4 scallions

1-2 cloves garlic, diced or crushed

½ cup olive oil

½ cup red wine vinegar

1 tsp Cumin

1 T Basil

1 T Parsley

1 -2 teaspoons pepper (to taste)

2 teaspoons salt

several dashes Tabasco (to taste)

1 Cup V-8 (original or spicy)

1 cup red wine (optional)

 Add at least:

1 bottle salad olives

1 can sliced black olives

 Mix all the ingredients together, Chill for 4 hours. Will keep for a couple of weeks . Can also be frozen for later use.