Peel the tomatoes and cucumber. Roughly chop up all the vegetables.
Mince the cucumber skin and keep them for the topping (to float on the soup).
Tear off the white parts of the baguette which you will use. Wet them with water and squeeze water out of them. (You will not use the crust for this recipe. Please enjoy them with some delicious butter.)
Mix all the ingredients except for the cucumber skin (Step 2) with a hand blender until smooth.
It might be difficult to mix at first, but don't worry. Try to aim for the tomatoes first, since they will give out some juice.
Chill well in the fridge (for best results, chill the serving dishes as well). Top with cucumber skins (Step 2) and drizzle on some olive oil if you'd like.
Story Behind this Recipe
I love gazpacho. I've been experimenting to find the perfect balance of ingredients to suit my taste. I've made them slightly sour to enjoy even when you've lost your appetite on a hot summer day.
You can go ahead and change the measurements to your liking. I do recommend, however, using only a small amount of the onion and garlic. I also like to squeeze some lemon onto this soup before serving. Also keep in mind that the flavors of the soup will mellow out on the following day.