Start by chopping the tomatoes into uneven chunks, releasing a fragrant, summery aroma as you cut. Transfer them to a large bowl.
Next, peel the cucumber if desired, then dice it into small pieces, adding a crunch and coolness to the mix.
Deseed and chop the bell pepper into rough chunks, their sweet aroma adding depth to the mixture.
Add the minced garlic to the bowl, letting its pungent aroma fill the air.
Pour in the sherry vinegar, giving the ingredients a tangy brightness that wakes up the flavors.
Drizzle the olive oil over the chopped vegetables, which will add a lovely sheen and richness.
Season with salt and black pepper, then gently toss everything together, coating the vegetables evenly.
Transfer the mixture to a blender and blend until you reach a slightly chunky, textured consistency—stop blending when you see small vegetable bits remaining.
Taste the gazpacho and adjust seasoning if needed—add a touch more vinegar or salt for balance.
Pour the gazpacho into a bowl, then cover and refrigerate for at least 1 hour to let flavors meld and chill thoroughly.
Serve the gazpacho cold, garnished with fresh herbs or a drizzle of olive oil if desired, and enjoy the refreshing burst of summer flavors.
