Gazpacho Andaluz (Cold Tomato Soup) Recipe

• 2 1/2 lb fresh ripe tomatoes, peeled, seeded and minced
• 1 x green bell pepper, seeded and coarsely minced
• 1 med red onion, coarsely minced
• 1 lrg cucumber, peeled, halved, seeded and coarsely minced
• 5 x to 6 Tbsp. red wine vinegar
• 3 lrg garlic cloves, chopped
• 1 1/4 c. tomato juice
• 1/4 c. extra virgin extra virgin olive oil
• 1 slc bread, crusts removed, soaked in water and squeezed dry Salt and freshly grnd pepper

Directions