Ragu Gazpacho - cooking recipe

Ingredients

1 (27 oz.) jar Ragu spaghetti sauce (my choice is garlic and herbs)
27 oz. water
3/4 c. diced onions
3/4 c. diced green peppers
3/4 c. diced cucumbers
4 slices white bread with crust removed

Preparation

Mix Ragu and water in bowl.
Stir in onions, peppers and cucumbers.
Refrigerate for 24 hours.
When ready to serve, cut bread into cubes and toast until light brown.
Serve in bowls and sprinkle toasted bread cubes on top.