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1
Place the tomatoes in a small pot of boiling water for 1 minute.
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2
Remove with a slotted spoon and peel.
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3
Cut the peeled tomatoes in quarters, and working with your fingers, remove the seeds.
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4
Place the peeled and seeded tomatoes in the work bowl of a food processor.
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5
Peel the cucumbers, and cut them in half lengthwise.
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6
Scoop out the cucumber seeds with a teaspoon.
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7
Cut the cucumbers into coarse chunks and add them to the food processor.
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8
Place the peppers directly on an open flame (such as the flame on your stove top) or under a broiler.
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9
Scorch them so that they char evenly; this will require turning them every few minutes with a pair of tongs.
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10
When the peppers are completely blackened (after about 10 to 12 minutes), remove them from the flame or broiler and place them in a paper bag.
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11
Close the bag, and let the peppers rest for 20 minutes.
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12
Remove them from the bag and peel off the blackened skin with your fingers.
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13
Remove and discard the stem and seeds.
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14
Some blackened peel may remain on the flesh, which is acceptable; make sure you do not wash it away with water.
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15
Add the flesh to the food processor.
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16
Soak the bread in a bowl of cold water for 1 minute, then squeeze out the water.
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17
Add the bread to the food processor along with the garlic, onion, olive oil, vinegar, and tomato paste.
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18
Process for a few minutes, until a smooth puree is achieved.
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19
Transfer to a blender, if desired, and blend further.
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20
Season with salt and pepper.
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21
Add pimenton, if desired.
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22
Refrigerate for 3 to 4 hours.
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23
Pour the gazpacho through a sieve.
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24
Check the seasoning before serving.
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25
Serve from a large pitcher, pouring the gazpacho into individual glasses.
