Chef Craig suggests that you process each vegetable individually in a food processor and combine all in a large bowl.  (Otherwise, combine the tomatoes, cucumber, onion, celery, green pepper and garlic in a food processor and process until fairly smooth).  Add the tomato juice, salt, pepper and basil.  Stir to combine then cover and chill.  It is important for the flavors to blend before serving so make this soup well in advance.  Before serving, stir in the olive oil and white wine vinegar.  Serve the Gazpacho topped with vegetable garnish and garlic croutons.

 

Vegetable Garnish

Stir together ½ cup each finely chopped onion, cucumber and green pepper.

 

Garlic Croutons

 

Remove the crust from 6 slices of bread (Joanne uses french bread) and cut the bread into ½ inch squares.  Mix together ¼  to ½ cup melted Earth Balance or extra virgin olive oil and 3 finely minced  cloves of garlic (Joanne uses ½ cup but we prefer to use less). Toss the mixture and bread cubes together then put them on a parchment lined baking sheet and bake in a 350 oven for 8 to about 10 minutes.