1 medium cucumber, peeled, seeded and cut into chunks
1 medium green pepper, cut into chunks
1 small onion, cut into chunks
1/3 cup red wine vinegar
2 slices rye bread, cubed
3 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1/4 teaspoon hot pepper sauce
Drain tomatoes, reserving juice. In a blender, cover and process the tomatoes, cucumber, green pepper and onion in batches until chopped. Transfer to a large bowl.
Place the vinegar, bread cubes and reserved tomato juice in blender; cover and process until smooth. Pour over vegetable mixture. Stir in the oil, salt, garlic powder, pepper and pepper sauce. Cover and refrigerate for 1-2 hours before serving.