Peel the tomatoes (optional). Bring water to boil. Then, notch the tomatoes by forming a cross. Place the tomatoes in boiling water for 30 seconds to 1 minute. Drain them and run them under cold water. Peel the tomatoes and remove the stalk.
Prepare the gazpacho. Drain the chickpeas and roughly chop the cucumber, onion, garlic, and green chili or pepper.
In a blender, place the tomatoes, cucumber, chickpeas, onion, garlic cloves and mild green chili or pepper. Add the sherry vinegar, olive oil, the juice of half a lemon, a pinch of salt and pepper. Mix everything until you get a homogeneous consistency.
Serve the gazpacho. Serve the gazpacho cold in a deep plate or small verrines as an aperitif. You can garnish the gazpacho with finely chopped tomatoes, cucumber, and manchego cheese. I also added some olives and chickpeas.