*Note that all of this is really up to you. Feel free to alter numbers or ingredients.
Put the biggest pan you have on high heat on the stove. Halve and de-core/seed the bell pepper and jalapeno(s). The (s) is because the number you use depends on how spicy you would like this to be. Gazpacho is not traditionally super spicy from what I gather, but I love spicy. I added one jalapeno, but next time I’d add another. Cut the red onion into quarters. Put the whole tomatoes, bell pepper, jalapeno, and red onion in the pan. Turn occasionally so that the skin on all of the veggies gets kind of blackened and blistered. Add the garlic cloves toward the end so they don’t burn. While this is going on, douse your bread with the vinegar and lime juice. When you are satisfied with how the veggies look, take everything out and put it all on a cutting board. Set aside two of the tomatoes, half of the bell pepper, and a few pieces of the red onion. Give everything else a rough chop and put it into your blender. Rough chop 2/3 of the cucumber and add that as well. Add the other 1/3 to the other veggies you set aside. If you have a small blender, you might have to do this in batches, but my roommate happens to have some beasty vitamixer 3000 or something, so I didn’t have any problems. Puree to desired consistency. It’s really up to you. Then add the bread slices and blend some more. At this point, taste it. Add whatever you think you need. Too tart? Add some olive oil. Too thick? Water. Too blah? Salt and pepper and a healthy dose of Tapatio do wonders. When you’re happy with it, go back to those veggies you set aside. Give them a rough chop, and add them to the blender. Pulse a couple times, so that the pieces you added are mostly intact. It adds textural interest. That’s a technical term. Now put it in a big bowl, or something appropriate for holding mass quantities of soup, and stick it in the fridge for as long as you can wait to eat it. Over night is ideal.
Serve it up on a hot afternoon with a chunk of crusty bread and a chiffonade (another technical term) of basil. Oh, and a cerveza. That’s key.