Dice the green bell peppers, tomatoes, and onions.

Mince the garlic.

Combine the diced green bell peppers, tomatoes, onions, minced garlic, water, wine, and lemon juice in a blender.

Puree all ingredients in the blender until smooth.

If the mixture is too spicy, add a little more water.

Strain the mixture, discarding any vegetable pieces that did not fully puree.

Chill the strained mixture overnight.

Finely dice the scallions (or green onions).

Serve the chilled gaspacho in chilled glasses or bowls.

Garnish each serving with diced scallions floating on top.