2 slices bread, crumbled
1/4 c. olive oil
1/2 c. red wine vinegar
2 cloves garlic, minced
1 lg. onion, minced
2 med. cucumbers, chopped
2 bell peppers, chopped
3 stalks celery, chopped
4 med. tomatoes, peeled and chopped
Cilantro (chopped) optional
2 c. water
5 c. (1 large can) Tomato or V8 juice
Salt and pepper
Tabasco sauce

In processor crumb bread, put in large bowl. Add wine vinegar and water. Process garlic, onions, cucumbers, peppers, celery, tomatoes, cilantro. Add to bowl, mix well. Add water and tomato or V8 juice. Seasoning and Tabasco to taste. Refrigerate minimum 1 hour (better overnight). Serve ice cold.

Possible garnishes: chopped chives, parsley, dollop of sour cream. Best gazpacho I've ever had even in Spain!