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Toss tomatoes, cucumber, red onion, and celery with a good pinch of salt. Place in a strainer over a large bowl, then place torn bread beneath the strainer and let sit for 30 minutes.
Place half of vegetables and bread in a blender. Blend on high speed until smooth, about 1 minute. With blender running, drizzle in half of olive oil in a thin, steady stream. Strain through a fine mesh strainer. Repeat with remaining half of vegetables, bread, and olive oil.
Add vineger then season to taste with Worcestershire sauce, hot sauce, salt and pepper. Divide soup between 4 bowls and arrange all the optional garnishes on a platter and serve along side to be added to the soup at the table. Some suggestions for more garnishes: pickles (cucumber is the classic, but green bean, asparagus and carrots are excellent as well), shucked oysters or clams, celery stems with leaves, and beefy jerky. Vodka optional.