Ingredients: (I usually double this recipe and have a vat of it on hand for a week or so. Great for guests)

• 1 hothouse cucumber, halved and seeded, but not peeled
• 2 red bell peppers, cored and seeded
• 4 plum tomatoes (or any medium tomato)
• 1 small or ½ red onion
• 3 garlic cloves, minced
• 2-3  cups tomato juice  (I use the least amount possible. I don’t like it soupy. I prefer the vegetables to be the show rather than the juice)
• 1/4 cup white wine vinegar
• 1/8 cup good olive oil
• 1/2 tablespoon kosher salt
• 1 teaspoons freshly ground black pepper

Directions

Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!

After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.  Can be served by itself or with shrimp as a whole meal. Buen Provecho! This is Ina Garten's recipe that I've doctored up (less oil and tomato juice. Other than that it's hers)

Found it!  Thanks for posting Diane. I'm looking forward to making this delicious soup!