Zesty Gazpacho

• 2 cans (28 ounces each) whole tomatoes
• 1 medium cucumber, peeled, seeded and cut into chunks
• 1 medium green pepper, cut into chunks
• 1 small onion, cut into chunks
• 1/3 cup red wine vinegar
• 2 slices rye bread, cubed
• 3 tablespoons olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon pepper
• 1/4 teaspoon hot pepper sauce

1. Drain tomatoes, reserving juice. In a blender, cover and process the tomatoes, cucumber, green pepper and onion in batches until chopped. Transfer to a large bowl.
2. Place the vinegar, bread cubes and reserved tomato juice in blender; cover and process until smooth. Pour over vegetable mixture. Stir in the oil, salt, garlic powder, pepper and pepper sauce. Cover and refrigerate for 1-2 hours before serving.

tomatoes, cucumber, green pepper, onion, red wine vinegar, rye bread, olive oil, salt, garlic, pepper, hot pepper sauce

Taken from www.tasteofhome.com/recipes/zesty-gazpacho/ (may not work)