1 small zucchini

1 small green pepper

1 small onion

1 cucumber

3 cloves garlic

1/2 tsp. cumin

1/4 tsp. chili powder

4 tbs. olive oil

12 oz. V8 or tomato juice

10 tomatoes

3 tsp. red wine vinegar

3 tsp. lemon juice

2 tsp. basil or fresh sprigs

1/4 cup "Primo" Zinfandel

Preparation:

Finely chop vegetables and garlic (or run through food processor or blender for 10 seconds).  Add vegetables and spices to juice and refrigerate for at least 1 hour before serving.  Excellent with cornbread.

Contributed by Eduardo Davilla