In a blender or food processor pour in olive oil and red wine vinegar. Pulse a few times to mix.
Add salt, pepper and cumin, pulse briefly to mix.
Cut all of the vegetables into large chunks that will fit into your blender or food processor.
Add garlic and onion, pulse to chop.
Add cucumber and chop but do not puree.
Bell peppers can be added now and once again chop but do not puree.
Place tomatoes in a food processor and pulse once again.
If a very creamy consistency is desired, blend thoroughly at this point. If you prefer to have bits of veggie, you are done with chopping.
Pour soup into a container, cover, and chill for at least one hour to allow flavors to blend.
Serve chilled or room temperature with a drizzle of olive oil, chopped herbs (fresh basil, cilantro or Italian parsley) and/or any chopped gazpacho ingredients (cucumber, green pepper, tomato)