Gazpacho Soup - Rosalie Serving

Ingredients

• 2 large red bell peppers
• 1 large cucumber, ends trimmed and seeds removed
• 4 Roma tomatoes, or 2 medium beef steak tomatoes, cored and skins removed
• 1 medium red onion
• 1 tender celery stalk with leaves
• 3 cloves garlic, chopped fine
• 3 cups tomato juice
• 1/4 cup apple cider vinegar
• 14 cup extra virgin olive oil
• 12 teaspoon coarse sea salt
• 1/2 teaspoon ground black pepper
• 1/8 teaspoon crushed red pepper flakes
• Pepperoncinis, optional
• 1 loaf crusty Italian bread