Gazpacho - cooking recipe

Ingredients

1 large can tomato juice (46 oz.)
croutons
1 large bell pepper
2 cucumbers
2 medium onions
approximately 6-inches stale French bread (save any leftover bread and freeze to use in gazpacho)
1/4 c. olive oil (no substitute)
1/4 c. vinegar
salt to taste

Preparation

Soak bread in a bowl with enough water until it is reduced to a thick mush.
Blend the juice, one pepper, one cucumber, one onion, bread, olive oil and vinegar in a blender in stages. Pour each blender batch into a large bowl and add salt to taste. Refrigerate for several hours.
Chop up the remaining pepper, cucumber and onion and refrigerate until you are ready to serve the gazpacho.
Serve ice cold and garnish with the chopped up vegetables and croutons.