Dip the tomatoes in a pot of boiling water for 30 seconds. Remove and steep into a bowl of ice water to stop the cooking. Let stand for a minute, then peel the tomatoes. Remove the hard part of the tomato cores as well.
In the blender bowl, combine tomatoes, onion, cucumbers, peppers, garlic, olive oil, red wine vinegar, and a little salt. Reserve a little of the chopped cucumber, chopped pepper, and chopped onion for presentation.
Reduce ingredients to a smooth puree. Use the amount of water needed to achieve the desired consistency.
Serve the cold gazpacho in a glass or bowl, garnished with remining chopped pepper, cucumber, and onion.