The Best Gazpacho
(From a recipe in Raymond Sokolove's food column in Smithsonian Magazine, long, long ago)
Ingredients
Two 28-ounce cans of whole cooked tomatoes, skinless

Adding a small quantity of chopped mild peppers (Hatch, Anaheim) can add a little zest.
Two cucumbers Two bell peppers

The color does not materially affect the flavor or texture of the peppers, but can affect the appearance of the finished gazpacho; you may find yellow peppers to make an attractive color accent.
Half an onion (red, yellow, white, Vidalia, ... )

Onions come in various strengths, from the very mild Vidalia, through the mild red, through the very strong yellow. The choice of onion will not affect the appearance materially, but will affect the flavor considerably.
Two cloves of garlic

You may like a more or less garlicky gazpacho; adjust so that you like the result.
One Tablespoon Olive (or canola or corn or ...) oil

I like the flavor of olive oil, when I can afford it. You may not.
1/2 cup red wine (or other) vinegar.

I prefer the red wine vinegar, but other vinegars contribute their own flavors, and the Japanese rice wine vinegar also makes a very fine gazpacho.
Two slices of bread (whole-wheat, brown, or multi-grain best)

Breads with wheat berries and other seeds make a particularly nice contribution to the texture of the soup.
Tools and utensils:
Food processor with chopping blade Utility knife Tablespoon for seeding cucumbers Can opener
Can opener Measuring cups Measuring spoons Covered container, at least 1/2 gallon
Spatula Mixing bowls Garlic crusher or two large spoons
Procedure:
Crush garlic, place half of garlic on each slice of bread, and cover each slice with half the oil, so as to extract the garlic flavor into the oil and bread. Set aside for later use.
Open the two cans of tomatoes and reserve the liquid into a measuring cup or mixing bowl. Chop the tomatoes in the food processor until fairly coarse. Pour the chopped tomatoes into the container.
Remove the top caps from the bell peppers, seed them, quarter them, and chop them in the food processor until fairly coarse. Fold the chopped peppers into the chopped tomatoes in the container.
Peel the cucumbers and cut the ends off, quarter them, seed them with a spoon, and chop the seeded cucumber quarters in the food processor until fairly coarse. Fold the chopped cucumbers into the tomatoes and peppers already in the container.
Remove the skin from the quarter-onion, chop it in the food processor until fairly coarse. Fold the chopped quarter-onion into the tomatoes, peppers, and cucumbers already in the container.
Add the 1/4 cup of red wine vinegar, and fold it into the ingredients already in the container.
Remove the crushed garlic from the bread slices and pour off the excess oil. Tear each slice of bread into 8 to 16 chunks, and fold the bread chunks into the ingredients already in the container.
Add and stir in some or all of the liquid reserved from the cans of tomatoes, until the gazpacho has the consistency you want.
Chill and serve.

The gazpacho is ready to eat at this point, but it will benefit from letting the flavors "marry" at least overnight.
All the above is nothing more than a starting point, from which each person will make his or her own way. Enjoy!