Semi-Traditional Gazpacho

I've been reading and hearing a bit about gazpacho, of late, so since I'm in my cold soup phase right now, I thought I'd give it a whirl. One problem, though, is that traditional gazpacho seems to be heavy on the tomatoes and cucumbers - neither of which I like. So, I attempted to make a semi-traditional gazpacho, but substituted some of the ingredients. Here is what resulted:

Ingredients:

3 cups chopped celery (approximately 4 stalks)
2 cups chopped bell pepper (approximately 1 pepper)
2 jalapeño peppers, sliced
2 cups diced onion (approximately 1 onion)
4 tbsp butter
1 tsp garlic powder (or 4 medium garlic cloves)
3 cups bread crumbs
2 cups V8 vegetable juice
2 cups heavy whipping cream

Directions:

1. In a saucepan, melt butter and sauté 2 cups of the celery, 1.5 cups of the bell pepper, 1 cup of the onions, the jalapeño peppers, and garlic.

2. In a blender, mix the V8, cream, and bread crumbs until smooth. Add the sautéed vegetables and puree. Stir in remaining raw vegetables and refrigerate until ready to serve. Serve chilled.

Let me preface this by saying that I have never eaten gazpacho before, much less prepared it, so I have no basis to which to compare the end results. That being said, I think this turned out quite well. Due to the mixture of cream with the V8 juice, the end result was more peach-colored than red. Also, with the addition of the jalapeño peppers, it is moderately spicy. If you prefer less crunch in the garnishes, you could sauté the remaining vegetables and simply not puree them.