Start by rinsing your tomatoes, then roughly chop them into large chunks, placing them in a large bowl.
Peel the cucumber if you prefer a smoother soup, then dice it into chunks and add to the bowl with the tomatoes.
Cut the bell pepper in half, remove the seeds, and chop it into pieces; add to the bowl for sweetness and color.
Crush or mince the garlic cloves and add them to the mixture, releasing their pungent aroma.
Pour the red wine vinegar over the chopped vegetables, then drizzle in the olive oil for richness.
Use a spoon or your hands to gently toss everything together, ensuring the flavors start to meld.
Transfer the mixture to a blender, then blend until smooth or slightly chunky, depending on your preference.
Taste the soup and add salt and freshly cracked black pepper as needed, blending again briefly to incorporate.
Pour the gazpacho into bowls, then chill in the refrigerator for at least 1 hour to allow flavors to deepen.
Before serving, give the soup a gentle stir, then drizzle with a little more olive oil and serve cold with crusty bread if desired.
