1) Roughly chop the cucumbers, peppers, tomatoes, and red onions into 2cm cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is 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 flavours develop.