Gazpacho Salad

1 large cucumber, thinly sliced 2 med. tomatoes, chopped 1 large carrot, peeled and thinly sliced 1 stalk celery, thinly sliced 1 small red onion, sliced 1/3 c. vegetable oil 2 tbsp. red wine vinegar 2 Tbsp.tomato or v-8 juice 1 tsp. sugar salt and pepper

Place first five ingredients in a large bowl. Combine next 4 in a jar with tight fitting lid. Add salt and pepper to taste. Shake well. Pour over salad, toss to combine. Cover and refrigerate several hrs. stirring occasionally. Serve cold.