Gazpacho, the Monday to Friday Way

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3 scallions, cut into large pieces

2 large red bell peppers, cored, seeded and coarsely chopped

4 kirby cucumbers, peeled, seeded and coarsely chopped

1 clove garlic, peeled

4 cups tomato juice

2 tablespoons olive oil

1 to 2 tablespoons red wine vinegar

Salt and cayenne pepper

1 cup cubed day old French or Italian bread optional

For garnish, optional: sour cream, 1 kirby cucumber, peeled seeded and finely diced and mixed with 1 scallion, thinly sliced