Here's Ina Garten's gazpacho recipe.

Ingredients

• 2 hothouse cucumbers, halved and seeded, but not peeled
• 3 red bell peppers, cored and seeded
• 8 plum tomatoes
• 2 red onions
• 6 garlic cloves, minced
• 46 ounces tomato juice (6 cups)
• 1/2 cup white wine vinegar
• 1/2 cup good olive oil
• 1 tablespoon kosher salt
• 1 1/2 teaspoons freshly ground black pepper

What to do with them...

1. Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until coarsely chopped. Do not overprocess!
2. After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.

"Mexican Gazpacho" from the TastingTable

And here's another gazpacho recipe from TastingTable. This one is specifically named Mexican Gazpacho. It's much closer to the recipe I remember making as a 10-or-12-year old boy.

Ingredients

• 6 Roma tomatoes, seeded and diced
• ¼ cup red onion, diced
• 1 English cucumber, diced
• 1 orange bell pepper, diced
• 1 jalapeño, diced
• 1 garlic clove, minced
• ½ cup cilantro, chopped + more for topping
• 1 lime, zested and juice
• 1 tablespoon Worcestershire sauce
• 1/4 cup apple cider vinegar
• 4 cups tomato juice
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon Tabasco sauce

What to do with them...

1. In a large bowl, combine the tomatoes, onion, cucumber, bell pepper, jalapeño, garlic, and cilantro.
2. Then add the lime zest and juice, Worcestershire, vinegar, tomato juice, salt, pepper, and Tabasco. Mix well.
3. Cover and chill for at least 30 minutes.
4. Once the soup is chilled, top with more cilantro if desired and serve.

Gazpacho from The Mediterranean Dish

And yet another gazpacho recipe! This one's from The Mediterranean Dish by Suzy and it sounds fantastic. She does mash everything together in a food processor, but aside from that it sounds great.

Ingredients

• 4 to 5 slices stale artisan bread, crust removed
• Water
• 5 large ripe tomatoes, about 2 pounds
• 1/2 English cucumber, peeled, chopped
• 1 celery stalk, chopped
• 1 green pepper, cored, seeded, roughly chopped
• 2 green onions, trimmed, roughly chopped, more for garnish
• 2 garlic cloves, peeled, roughly chopped
• Extra Virgin Olive Oil
• 2 tbsp sherry vinegar
• Salt and pepper
• 1/2 tsp cumin
• 1/2 tsp cayenne pepper, optional if you like spicy
• Pinch sugar
• Small handful fresh mint leaves, torn or chopped
• Small handful fresh cilantro leaves, torn or chopped

 
What to do with them...

1. Place the bread slices in a bowl with 1/2 cup of water. Let the bread soak while you work on the tomatoes. Squeeze the bread to ring out any water
2. Place the tomatoes in a large pot of boiling water for 40 seconds or so. With a slotted spoon, remove the tomatoes from the boiling water and let them cool for about a minute or so. When they are cool enough to handle, gently peel the skins off.
3. In a large food processor or blender, place the tomatoes with the cucumbers, celery, bell peppers, green onions and garlic. Top with the soaked bread. Pour 1/2 cup extra virgin olive oil and the sherry vinegar. Run the processor for a few seconds then add the salt, pepper, cumin, cayenne pepper (optional) and a pinch of sugar; blend.
4. Test the gazpacho and if it's too thick, add a little water and blend again until you reach the desired texture.
5. Transfer to a glass container or large canning jars. Cover tightly and chill in refrigerator.
6. When ready to serve, give the gazpacho a quick stir then transfer to serving bowls or small glasses. Top with olive oil and a garnish of fresh mint, cilantro and chopped green onions, if you like.