1) In a food processor, place all ingredients except the water and pulse until mixture is coarsely chopped.

2) Add water and pulse a couple times again until the gazpacho is blended but still a little chunky.

3) Place in a glass bowl and cover with plastic wrap.

4) Let refrigerate for 20-25 minutes, or until well chilled.

5) Serve immediately in small glasses or bowls.

6) Garnish with diced peach and a cucumber round, if desired.