Dice all the vegetables, let the garlic pass through the press.
In a blender, beat garlic to a homogeneous mass and half onion, cucumber, tomato, zucchini, celery, tomato, then add olive oil, vinegar, sugar, sauce and salt at your discretion.
Pour into a large bowl and add the rest of the tomato juice, half of the remaining onions, cucumbers, tomatoes, zucchini and celery. Stir the mixture together and add spices as needed.
Refrigerate the gazpacho in the refrigerator for at least 2 hours. Stir before serving.