Missing Spain Andalusian Gazpacho

In our house we don’t agree on our favorite type of gazpacho. I normally make a chunky, spicy, no olive oil version because it is the most healthy. Russ likes that kind, but it is not Carter’s favorite. She learned to make Gazpacho in Spanish class the traditional way, well blended with bread and oil. Bread and oil!!! Now it is something naughty.
Last week when we were in Seville, the home of real gazpacho, I enjoyed their version, well blended, a little pink, thanks to the bread, not spicy, but refreshing and flavorful. I came to appreciate a version different than my own.
Now that we have been home three days I am missing Spain and that cold yummy soup so I decided to recreate what I had there. This version tasted very similar, although I did not have any sherry vinegar and used champagne vinegar instead. I think if I had used the right vinegar it would be dead on, but this version still made me feel like I was sitting in a sidewalk cafe on a dry 98 degree day.
2 large ripe tomatoes, peeled, quartered and seeded 

1 sweet red pepper, seeded and quartered

1 small red onion, peeled and quartered

1 English cucumber, peeled and seeded and cut in thirds

1 clove of garlic

3 T. Sherry vinegar (I substituted champagne vinegar)

3T. Olive oil

3 inches of a stale French baguette

1/4 cup of spicy V-8 

1/4 cup of water

Salt and pepper
Put everything except the salt and pepper in a powerful blender and turn the power on the slowest speed and blend for 15 second and slowly increase the speed until everything is well puréed.
Season to taste.
Chill and enjoy as if you don’t have a care in the world, like a Spaniard.