Serves 6 to 8.

1 cup torn fresh crustless bread pieces
1/4 cup red wine vinegar
1/4 cup olive oil
2 1/2 lbs. tomatoes, peeled, seeded, and diced (juice reserved)
12 ounces tomato juice
1 jalapeño chili, minced
1 cucumber, seeded and finely chopped
1 red bell pepper, finely chopped
2 stalks celery, finely chopped
1 bunch radishes, finely chopped
1 red onion, finely chopped
1 teaspoon salt (or to taste)
Hard-boiled egg for garnish

In a large mixing bowl, mix together the bread pieces, vinegar, and olive oil until they are well-combined. Add remaining ingredients, including reserved juice from the tomatoes, and stir to combine. Serve gazpacho chilled with a garnish of hard-boiled egg if desired.

From: Ward Street Bistro