1. Mix tomatoes, peppers, carrots, onions, olive oil, and tomato juice in a large bowl. Cover.
2. Combine cucumber and sherry in a separate bowl. Cover. Refrigerate both overnight.
3. In a blender, puree about ⅔ of the tomato mixture. Combine with unblended mixture. Season with sweet paprika, salt and pepper to taste. Add cucumber mixture just before serving. Garnish with sour cream and cilantro.
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