4-6 med. tomatoes
2 c. peeled, chopped cucumber
1 c. diced green pepper
1/2 c. chopped sweet onion
1 (18 oz.) can tomato juice
1 slice white bread
3 tbsp. wine vinegar
3 tbsp. olive oil
1 1/2 tsp. salt
1 lg. clove garlic
Pepper

Peel tomatoes. Cut out cores; chop coarsely to make 4 cups. Put half of cucumbers, green peppers, tomatoes and onions in serving bowl. Whip remaining vegetables in blender in 2 batches with tomato juice. With one batch, add bread, salt, vinegar, olive oil, garlic and plenty of pepper. Pour all over chopped vegetables in serving bowl. Cover and chill for at least 5 hours.