National Bitter Melon Council

4 large cans v-8
2 red peppers: diced
1 green pepper: diced
2 yellow peppers: diced
2 cucumbers: diced
1 Bitter Melon: cored and diced
2 bunches scallions: diced
2 bunches cilantro: diced
Salt to taste
Tabasco sauce to taste

Bitter Melon cups:
10 large Bitter Melons, cut crosswise and cored

Wash and prepare all vegetables. Blend ½ the diced vegetables in a blender with the tomato juice. Stir in remaining vegetables and add salt and tobasco to taste. Chill overnight. Ladle in to Bitter Melon cups, sprinkle with extra cilantro and serve.