6 to 8 ripe tomatoes, peeled and chopped (to peel more easily, put them in boiling water for 10 seconds)
1 purple onion, chopped
1 green bell pepper
1 red bell pepper
1 cucumber, seeded and chopped
2 stalks celery, chopped
1 clove of garlic
¼ cup olive oil
2 Tbsp lemon juice
3 cups tomato juice
vinegar, salt, and pepper to taste

Blend all ingredients together slightly, if you like it chunky. For a smoother gazpacho, blend longer.

For more spice, add red pepper or Tabasco sauce.

Refrigerate for several hours so that the flavors can "marry." Top with croutons (see below) and serve.

Croutons

Lightly heat some olive oil with finely chopped garlic (as much as you like), and then add to bread cubes and toss. We use day-old or older sourdough or French bread.

Enjoy!