Easy Gazpacho Soup

• 3 lb. ripe tomatoes
• 1 large Vidalia onion
• 2 medium cucumbers
• 3 cloves garlic, minced
• 3 slices white or French bread
• 2 Tbsp. minced fresh basil
• 1/4 c. olive oil
• 2 Tbsp. wine vinegar
• 3/4 tsp. salt
• 1/4 tsp. hot sauce
• 1/2 tsp. fresh ground pepper
• 3 c. canned tomato juice
• 1 large green pepper

1. Seed, peel and chop tomatoes.
2. Chop Vidalia onion, green pepper and cucumbers.
3. Mince garlic.
4. Remove crusts from bread and tear in pieces.
5. Combine tomatoes, onion, bell pepper, cucumbers, garlic, bread and basil in a large bowl.
6. (Two teaspoons of dried basil can be substituted for fresh basil.)
7. Mix well and let stand for 30 minutes, stirring occasionally.
8. Transfer mixture in batches, if necessary, to an electric blender container or food processor bowl fitted with a steel chopping blade.
9. Process just until no large pieces remain.
10. Do not puree, mixture should have texture.
11. Return mixture to bowl, stir in remaining ingredients.
12. Cover and refrigerate overnight for flavors to blend.

tomatoes, vidalia onion, cucumbers, garlic, white, fresh basil, olive oil, wine vinegar, salt, hot sauce, fresh ground pepper, tomato juice, green pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=487496 (may not work)