There are many recipes on-line. This time, I did this (note that whatever I do, I never add bread, nor water):

• 2 cucumbers, peeled and chopped
• 2 red peppers, deseeded and chopped
• 1 kg ripe plum tomatoes, cored and chopped
• 5 garlic cloves, peeled and crushed
• 2 onions, trimmed and finely chopped
• Large glug of the best olive oil you can find
• Small glug of the best sherry or red wine vinegar you can find
• Salt and freshly ground pepper.

Bonus tip if you are the lucky owner of both a food processor and a blender: Save yourself a lot of fine-chopping for the blender and run the vegetables in chunks in the food processor first, and then blend with the rest of the ingredients. Time-wise, that is worth the extra washing up.

Pour some of the gazpacho into an ice-cube tray and freeze. That way, you have ice cubes to add when serving that will not dilute the soup.