Start by chopping the tomatoes into rough chunks, feeling the juicy flesh give way as you cut. Place them into your blender.
Next, peel the cucumber and chop it into smaller pieces, adding them to the blender for a cool, watery crunch.
Core and seed the bell pepper, then chop it into chunks to add a sweet, vibrant flavor to the mix.
Add the crushed garlic cloves to the blender, which will release an aromatic, pungent scent as they get mixed in.
Pour in the red wine vinegar, which brightens the overall flavor, and drizzle the olive oil over the vegetables.
If using bread for thickening, tear a slice into smaller pieces and add it to the blender for extra body.
Secure the lid on the blender and blend everything until smooth but still slightly pulpy, about 30 seconds, listening for a gentle whirring sound.
Taste the gazpacho and adjust with more vinegar or salt if needed, blending again briefly to incorporate adjustments.
Pour the soup into a bowl or pitcher, then cover and refrigerate for at least 2 hours until thoroughly chilled and flavors meld.
Before serving, give the gazpacho a good stir to mix any separation and pour into bowls, garnishing with fresh herbs or a drizzle of olive oil if desired.
Enjoy your refreshing, vibrant gazpacho straight from the fridge, perfect for hot days or as a light appetizer.
