Start by peeling your cucumber, plucking about half of a cup of cilantro leaves from their stems, and crushing your garlic cloves
Next you’ll want to core your tomatoes and give them a rough chop, along with your onion and cucumber. You’ll be throwing everything in the blender in a minute, but just for a head start.
Remove the stem and seeds from the pepper and jalapeno. I use a whole jalapeno, but you could just use half or omit it completely if you’re not a fan of the fire
Add all of the ingredients (including the liquid ingredients) to a blender and blend until smooth. You may need to work in batches. You can serve your gazpacho right away, but letting it hang out for a few hours (or even overnight) in the fridge will make it even better.