Not to brag or anything, but this is THE gazpacho.
5 cups (Roma) tomatoes
1 small red onion (about 1/2 cup)
1/2 red bell pepper
1 small (Persian) cucumber (1/3-1/2 cup)
1 garlic clove
1/3 cup lemon juice
1/3 cup red wine vinegar
1/4 cup olive oil (reserved)
Salt and pepper to taste
Chop your ingredients and pulse with lemon juice and vinegar in a food processor or with an immersion blender. When the consistency is to your liking, add the oil in and mix with a wooden spoon. Taste for seasoning, but do not over salt. Refrigerate at least 1 hour, or overnight.