1 bottle (59.2 oz.) bloody mary mix "this can be halved"
1 can (12 oz.) tomato juice
3 cucumbers, peeled
1 lg. onion
1 bell pepper
1 celery stalk
2 lg. tomatoes
4 to 6 tbsp. wine vinegar
4 to 6 tbsp. sugar
2 tbsp. lemon juice
2 tbsp. Worcestershire sauce
2 to 4 tbsp. olive oil

In large container, stir together bloody mary mix and tomato juice. Set aside. In food processor, blend cucumbers, onion, bell pepper, celery and tomatoes. Add vegetable mix to juice mixture and stir. Add vinegar, sugar, lemon juice, Worcestershire sauce, and oil. Stir well. Refrigerate. 16 servings.