Peel and coarsely chop tomatoes.
Use a food processor (or blender) to puree and combine:
Add tomato juice to food processor (or blender) as the ingredients are being pureed until it is almost, but not quite smooth. You may or may not use the entire quart of juice, depending on how juicy the vegetables are.
Add breadcrumbs and olive oil if you are using them. Add Tabasco (optional) and salt and pepper to taste.
Chill soup in the refrigerator until very cold (at least a couple of hours).
Remove soup from fridge and stir. Check seasonings again, adding salt and/or pepper if necessary.
Ladle into a bowl and garnish with remaining diced vegetables.