Herbed Gazpacho

Ingredients

 * 2 x 14½ oz cans peeled tomatoes with liquid
 * ½ lbs unpeeled cucumbers, finely chopped (1½ cups)
 * ½ cup finely chopped scallions
 * ⅓ cup finely diced celery
 * ¼ cup chopped fresh basil
 * 2 tbsp herbed vinegar or red wine vinegar
 * 1 small garlic clove, minced
 * ½ tbsp black pepper
 * pinch salt

Directions

 * 1) Combine tomatoes and their liquid with all other ingredients.
 * 2) Stir well to break up tomatoes.
 * 3) Cover bowl and refrigerate the gazpacho four hours or til thoroughly shilled.
 * 4) Stir soup to re-blend it before serving and ladle it over ice cubes if desired.