Serves 8 to 10

2 pounds ripe tomatoes
1 English cucumber, peeled
1 red bell pepper
1/2 red onion
1 branch celery
2 garlic cloves, peeled
2 slices bread, about 1inch thick, without crust, cut into cubes
1 1/2 cups low salt tomato juice
3 tablespoons balsamic vinegar
1/4 cup extra virgin olive oil
2 teaspoons salt
Juice of half a lemon
1/4 cup basil leaves

Chop all the vegetables into one inch chunks and place in a large bowl. Add the remaining ingredients, expect the basil leaves. Toss the vegetables to coat. Cover with plastic wrap and let marinate in the refrigerator overnight.

Remove vegetables from the refrigerator and stir. Working in batches, puree the vegetables in the blender. Taste the gazpacho and adjust the seasoning if necessary. Chop the basil, divide among glasses and sprinkle the basil on top for garnish. Serve immediately or keep chilled in the refrigerator.