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.