Summer Time Gazpacho

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3 Heirloom Tomatoes
½ red onion
1 cup cucumber (chopped)
1 cup V-8 juice
½ cup calamata olives
½ cup chopped mint
4 basil leaves
2 cloves garlic
1 serrano chili
1 tbl. Sumac
Juice from 2 lemons
1 avocado
Dash of worcesteshire
¼ cup olive oil
1tsp cumin
Salt and pepper to taste

Procedure
1. Combine all of the above in a cuisinart and blend.
2. Serve with a cucumber spear.