1. Roughly chop the cucumbers, bell peppers, tomatoes, celery, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not over-process!

2. After each vegetable is processed, combine them in a large bowl and add the garlic, liquids, dill, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.