Gazpacho

2 small red bell peppers (about 1 pound), cored, seeded, and cut into 1/4-inch cubes (about 2 cups)

2 small cucumbers (about 1 pound), peeled, seeded, and cut into 1/4-inch cubes (about 2 cups)

1/2 small sweet onion, peeled and minced (about 1/2 cup)

2 celery ribs, cut into 1/4-inch cubes (about 1/2 cup)

1/4 cup finely sliced green onions

2 medium garlic cloves, minced (about 1 1/2 teaspoons)

1 tablespoon minced jalapeÒos

1 tablespoon plus 1 teaspoon finely chopped fresh herbs, such as cilantro or basil

3 tablespoons sherry vinegar

2 1/2 teaspoons salt

1/2 teaspoon freshly ground black pepper

5 cups V

8 juice

3 tablespoons extra virgin olive oil

1 teaspoon Emeril's Kicked It Up! Red Pepper Sauce Crusty bread or croutons, for serving