Chop tomato, onion, cucumber, bell pepper, garlic, chipotle pepper. Reserver half of the tomato, onion, cucumber and bell pepper. Put remaining in very large pot. Add V8, salt, lemon juice, cilantro and olive oil. Use blender or food processor and blend until not quite smooth. Add reserved vegetables and refrigerate. To serve, place Gazpacho in bowls with a dollop of sour cream on top of each. On really warm days, add an ice cube. Serve with crackers or crusty bread.
