1 slice bread, anything you have (I've used
sourdough, country white, oat bran)
1 large clove garlic, peeled
A pinch of ground cumin
1 English (seedless) cucumber, ends trimmed, cut into large chunks
1 green bell pepper, seeded, cut in quarters
1 red bell pepper, seeded, cut in quarters
1 yellow bell pepper, seeded, cut in quarters
1 orange bell pepper, seeded, cut in quarters
4 large ripe red tomatoes, cut in half, seeded, roughly chopped
24 oz V-8 juice, or more to achieve desired consistency (do not use salt-free)
2 Tbsp balsamic vinegar
Hot sauce, to taste
Coarse sea salt and black pepper, to taste
Place bread, garlic and cumin in a food processor, and pulse until finely chopped. Empty into a very large (nonreactive) bowl.
In the food processor, chop to desired consistency the bell peppers, cucumber, and tomato (in batches, as necessary) and add to the bowl with the bread/garlic mixture. Stir in remaining ingredients, and adjust seasoning to taste. This soup should be very chunky, but if you'd like a smoother consistency, return a few cups of soup to the food processor and puree.
Refrigerate for at least two hours to allow flavors to marry. Serve very cold.