Prepare a bowl with ice water.

Bring a large pot of water to a boil over high heat. Cut crosses into the bottom of the tomatoes with a sharp knife, and blanch tomatoes in the boiling water for 1 to 2 minutes until the skin begins to come off. Remove tomatoes with a slotted spoon and immediately immerse in the ice water.

Remove skin from the tomatoes and cut out the seeds over a bowl (so that no juice is lost); discard the seeds.

If the cucumber is organic, leave the peel on; otherwise peel it. Remove seeds of cucumber and roughly chop.

Combine tomatoes, cucumber, onion, garlic, and red wine vinegar in a food processor or blender; blend until gazpacho has desired consistency, either coarsely chopped or finely pureed. Slowly add olive oil and season with salt and pepper. Puree again briefly.