Combine the onions, garlic, green peppers and tomatoes. Force through a sieve or puree in a blender. Add the salt, pepper and paprika. Add the olive oil gradually, beating steadily. Add the vinegar and water and stir well. Season to taste. Refrigerate and chill for at least two hours, using a wooden or glass bowl; do not use a metal bowl. Add the cucumber slices before serving.
If desired, slices of toast rubbed with garlic may be served with the Gazpacho.
Get creative: based on the statistics of over 100,000 recipes, here are some other ingredients that are commonly used with the ingredients in this recipe that you might want to experiment by adding one or two of the following (amounts adjusted assuming you making 4 servings):
vitamin_c 57%
onions: 7%
green pepper: 39%
tomatoes: 8%
cucumber: 1%
fat_mono_unsaturated 55%
olive oil: 55%
iron 49%
onions: 9%
green pepper: 7%
tomatoes: 18%
red wine vinegar: 4%
cucumber: 4%
olive oil: 5%
vitamin_b6 18%
onions: 7%
green pepper: 6%
tomatoes: 2%
cucumber: 1%
vitamin_k 18%
green pepper: 3%
cucumber: 2%
chives: 1%
olive oil: 11%
copper 16%
onions: 3%
green pepper: 2%
tomatoes: 7%
cucumber: 2%
vitamin_e 16%
olive oil: 16%
manganese 14%
onions: 5%
green pepper: 2%
tomatoes: 4%
cucumber: 1%
fat_saturated 11%
olive oil: 11%
food_folate 10%
onions: 3%
tomatoes: 5%
cucumber: 1%
folate_total 10%
onions: 3%
tomatoes: 5%
cucumber: 1%
sugar 8%
onions: 7%
green pepper: 1%
carbohydrate 8%
onions: 5%
green pepper: 1%
tomatoes: 1%
energy_in_kcal 8%
onions: 1%
olive oil: 6%
fat_poly_unsaturated 8%
olive oil: 8%
thiamin 7%
onions: 3%
green pepper: 1%
tomatoes: 2%
potassium 7%
onions: 2%
green pepper: 1%
tomatoes: 3%
phosphorus 7%
onions: 3%
green pepper: 1%
tomatoes: 3%
niacin 7%
green pepper: 1%
tomatoes: 5%
magnesium 7%
onions: 2%
green pepper: 1%
tomatoes: 2%
cucumber: 1%
fiber 6%
onions: 3%
green pepper: 1%
tomatoes: 1%
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