Most gazpachos are red. Feeling adventuresome, I found a green one.
The recipe called for "English" cucumbers. I am not sure whether using them really matters or not but I used some of those and also some normal cucumbers from my backyard garden on the west coast.
This chilled soup is very refreshing and easy to make. Unlike surgery where what you do inside matters, how you chop the cucumbers doesn't as they all go into a blender anyway. It's actually kind of liberating to just chop them up however you want.
A little red relish on top provides a nice contrast and tastes good. If you have some leftover piquillo peppers from the last time you made paella, you can use those. I think roasted red peppers would work also though not be at all spicy. The soup itself has a little heat so it shouldn't matter.