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Ingredients
- 4 c. V-8 vegetable juice
- 1/2 to 1 hot jalapeno pepper, stem removed and seeded
- 1/8 tsp. ground cumin
- sour cream for garnish
Method
- In covered blender, combine ingredients and blend until smooth. Pour over ice into four 10-ounce glasses.
- Garnish with sour cream.
- Yields 4 cups or 6 servings.