Herbed Gazpacho

Ingredients

 * 2 14.5 oz cans peeled tomatoes
 * with liquid
 * 1/2 lbs unpeeled cucumbers, finely
 * chopped (1.5 cups)
 * 1/2 cup finely chopped scallions
 * 1/3 cup finely diced celery
 * 1/4 cup chopped fresh basil
 * 2 tbsp herbed vinegar or red wine
 * vinegar
 * 1 small garlic clove, minced
 * 1/2 tbsp black pepper
 * pinch salt

Directions
Combine tomatoes and their liquid with all other ingredients. Stir well to break up tomatoes. Cover bowl and refrigerate the gazpacho four hours or til thoroughly shilled. Stir soup to reblend it before serving and ladle it over ice cubes if desired