For real Gazpacho, you mix (blender) a good pound of ripe tomatoes 1/4 liter of olive oil, then add the pepper, cucumber, garlic, vinegar & salt. Got some French bread left over from yesterday (or last week) and is hard as a rock? Let it set in water for a while, then pull out the soggy mess and add that to the blender. Let it go full speed, then run through the food mill to get rid of all the "lumps". Now that is real, made in Spain Gazpacho as done in Andalusia. From Madrid north, they don't usually make, it, and seem to use somehting like what appears here!!

Agreed with La Debo. You need to put this in the blender. Otherwise it's called Pico De Gallo without the jalapeno. And even in Northern Spain they blend it.