Gazpacho

4 lg red tomatoes
2 bell peppers
1 cucumber
1 clove garlic
1/4 small onion
7 mint leaves
4 tbsp olive oil
3 tbsp vinegar
1 tbsp salt
1 cup French bread

Wash and dice all vegetables. In a blender liquify all ingredients until all is very smooth. Pour into container and chill in the refrigerator for about 2 hours. It's very good served with hard boiled egg and croutons.