Gazpacho - cooking recipe

Ingredients

1/2 loaf thick pumpernickel bread
1/2 c. each: chopped celery, spring onions, green pepper, sliced radishes, sliced cucumbers and chopped parsley
1/2 c. salad oil
1/4 c. tarragon vinegar
1 large or 2 small avocados
2 big (92 oz.) cans tomato juice
1/2 (46 oz.) can V-8 juice
2 to 3 cloves garlic

Preparation

Cut off crusts of bread and cut into small cubes.
Mix oil and vinegar; pour over bread while chopping vegetables.
In a large container put all the chopped vegetables.
Add tomato and V-8 juices and garlic cloves or garlic juice.
Add bread cubes. Refrigerate 24 hours.
Serve cold.
A family recipe.