Gazpacho Soup

• 3 cups finely chopped tomatoes
• 2 cups finely chopped seeded cucumber
• 1 cup finely chopped red bell pepper
• 1 cup finely chopped green bell pepper
• 1 cup finely chopped yellow onion
• 1 cup finely chopped celery
• 2 garlic cloves
• 46 ounce tomato juice
• 1/3 cup lemon juice
• 1/4 cup olive oil
• cayenne pepper
• hot pepper sauce
• fist-sized hunk of French bread soaked in water
• salt to taste

Blend everything together and run through a strainer. Serve cold.

• source: Dalton Rasmussen
• keywords: soup, italian, vegetarian