Prepare the Vegetables: Peel the cucumbers and chop them into large chunks. Wash the tomatoes, remove the cores, and chop them into large pieces. Wash and remove the seeds from the red and green bell peppers, then chop them into large pieces. Peel the garlic cloves. Peel and roughly chop the onion.

Soak the Bread: If the bread is stale, soak it in a little bit of water for a few minutes until it softens. Squeeze out excess water.

Blend the Ingredients: Add the chopped cucumbers to the blender. Blend until a liquid forms. Add the tomatoes and blend until smooth. Add the bell peppers, garlic, and onion to the blender. Blend until everything is well combined and smooth. Finally, add the soaked bread and olive oil. Blend until completely smooth and the mixture is well emulsified.

Season and Adjust Consistency: Taste the gazpacho and add salt and pepper to your preference. If the soup is too thick, you can add a little cold water to achieve the desired consistency. Blend again if needed.

Strain the Mixture: Pour the blended mixture through a strainer into a large bowl or pitcher. Use a spatula to press the mixture through the strainer, discarding any solids left behind.

Chill: Transfer the gazpacho to a large bowl or pitcher. Cover and refrigerate for at least 2 hours to allow the flavors to meld and the soup to chill thoroughly.

Serve: Stir the gazpacho well before serving. Pour into bowls or glasses.