Peel those tomatoes (for those who don't know how, immerse them briefly in boiling water and they'll practically peel themselves - but don't burn your fingers like I always do). Quarter them and take out that nasty white part near where the stem is.
Throw them in your food processor and puree. Also puree the curly parsley, cilantro and garlic while you're at it. Now, you'll have to do these tomatoes in batches, so use the opportunity to puree them at different consistencies so it comes out nice and chunky sometimes, and totally liquid other times. I'd recommend that you puree the garlic really well... as much as I like the stuff it kinda rots to bite into a whole raw clove when you're not expecting it.
Dump the results into a very large bowl.
Use the grater on your food processor to grate the cucumber (I cut it lengthwise so that it doesn't wind up producing ridiculous long strings). Dump the grated cuke into the bowl.
Dice up your onion and bell pepper fine, and toss in the bowl. Sure, you could puree it in the food processor if you want a finer gazpacho - I like mine very chunky.
Slice up the scallions and toss them into the bowl too.
Add 4 cups of tomato juice, a splash of balsamic vinegar and a splash of olive oil. Season with pepper to taste.
Chill in the fridge, and serve cold. Goes great with Italian bread, bistro tables and sunglasses.
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