Red and White Gazpacho

• 5 medium tomatoes, peeled and seeded finely chopped
• 2 cucumbers, peeled, seeded and finely chopped
• 1 green pepper, seeded, finely chopped
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon sweet paprika
• salt
• 12 teaspoon fresh ground black pepper
• 14 cup wine vinegar
• 2 tablespoons olive oil
• 14 teaspoon Tabasco sauce
• 2 cups tomato juice
• 2 cups vegetable cocktail
• 1 cup bread cubes, no crusts
• 2 cups yogurt
• 6 green onions, finely chopped

1. In a large bowl, combine all ingredients.
2. Stir well and refrigerate at least a few hours, preferably overnight for best flavor.
3. Taste and adjust seasoning with salt, pepper, vinegar if necessary.
4. When ready to serve, place about 1/4 cup yogurt on each serving and sprinkle with green onions.

tomatoes, cucumbers, green pepper, onion, garlic, sweet paprika, salt, ground black pepper, wine vinegar, olive oil, tabasco sauce, tomato juice, vegetable cocktail, bread cubes, yogurt, green onions

Taken from www.food.com/recipe/red-and-white-gazpacho-251471 (may not work)