Gazpacho with Gusto

This recipe is an adaptation from The New Best Recipe Issue of Cooks Illustrated, a large book in Michael's cookbook library. We have just eaten two large bowls for dinner. It has been a cool summer, but this wonderful soup would be welcome anytime the fresh veggies are available.

3 medium summer-ripe tomatoes, cored, seeded, and cut into quarter-inch dice
2 medium red or yellow bell peppers, cored, seeded, and cut into 1/8-inch dice
2 small cucumbers, peeled, seeded, and cut into 1/8-inch dice
1 small sweet white (Walla Walla or Maui) onion, 1/8-inch dice
3 medium garlic cloves, pressed
1 teaspoon salt
1 teaspoon celery salt
1/3 cup sherry vinegar
ground pepper
5 cups Campbells tomato juice
1 teaspoon Tabasco sauce
2 dashes Worchestershire sauce

Combine tomatoes, bell peppers, cucumbers, onion, garlic, celery salt, vinegar, salt, and black pepper in a non-reactive bowl. Let stand until the vegetables start to release their liquid (around 10 minutes). Stir in the tomato juice, Tabasco, and Worchestershire sauce. Cover tightly and refrigerate for a minimum of 4 hours. Adjust the seasonings with salt and pepper to taste. Serve cold, drizzling each portion with around 1 teaspoon of extra virgin olive oil. Serve with a rustic bread, like ciabatta, lightly toasted and painted with olive oil.