A wonderful fresh gazpacho. It gets better day by day; after a week (in the frig!) it is simply outstanding. I have made this using the food processor but then add some hand-diced tomatoes for additional texture. A great summer meal.
Roughly chop the cucumbers, peppers, tomatoes and red onion into 1-inch cubes. Put each vegetable, separately, into a food processor fitted with the steel chopping blade. Pulse each until coarsely chopped. Do no overprocess!
After each vegetable is cut, combine them in a large bowl (preferably that has a cover). Add garlic and mix well. Whisk together the olive oil and vinegar; add salt and pepper. Combine with tomato juice then pour the combination over the vegetables. Mix well.