Clean and prepare vegetables. When you chop the tomatoes, reserve approximately 1/4 cup of the juice and seeds and set them aside in a small bowl. Finely chop one of the small Persian cucumbers and put the chopped cucumber into the bowl with the reserved tomato juice and seeds. Set aside.

Put the tomato chunks in the bowl of your food processor along with all of the chopped onion. Chop the rest of the cucumbers into rough chunks and add them to the processor bowl. Chop the red bell pepper into chunks and add it to the processor bowl. Add the basil, garlic, vinegar, salt, bread chunks, and a generous pinch of freshly-ground black pepper to the processor bowl. Blend until your gazpacho is smooth; this will take a few minutes depending upon whether you want a coarsely-ground gazpacho or a smooth one. With the processor running, slowly drizzle in the olive oil and continue processing until the soup is emulsified. Your gazpacho will be pretty thick at this point. Use V8 or tomato juice (or water) to thin the soup to the consistency you will enjoy.

Chill the gazpacho for several hours before serving. Serve cool but not cold. Garnish with the cucumbers (marinated in the tomato juice/seeds) you reserved as you were prepping the soup. Serve with fresh basil leaves and additional salt and pepper to your taste. A drizzle of quality olive oil over the gazpacho is also a nice touch.