To begin, prepare the vegetables. Core and chop the tomatoes, peel and seed the cucumber, and seed and chop the bell pepper. Place them in a large mixing bowl. This step ensures a smoother blending process later on, resulting in a velvety gazpacho texture.

Add the chopped red onion and minced garlic to the bowl with the tomatoes, cucumber, and bell pepper. This combination of ingredients is essential for the classic Spanish flavour profile and provides the soup with a subtle sweetness and depth.

Pour 3 cups of cold water into the bowl with the vegetables. Using cold water helps maintain the soup’s refreshing quality, which is ideal for hot weather. Stir well to ensure all ingredients are evenly distributed.

Transfer the vegetable mixture to a blender or food processor. Blend until the soup is smooth, or leave a slight texture if preferred. If your blender is small, work in batches to avoid overflow and ensure consistent blending.

Add the extra virgin olive oil and red wine vinegar to the blended mixture. Blend for another 10-15 seconds to fully incorporate the oil and vinegar, giving the gazpacho a balanced and rich flavour. Adjust the amount of vinegar to suit your taste for a sharper or milder acidity.

Season the soup with salt and black pepper to taste, blending briefly to combine. Start with a small amount, then taste and adjust as needed. Remember, gazpacho benefits from resting, which will deepen its flavour.

Pour the blended gazpacho into a large bowl, cover, and refrigerate for at least 2 hours. Chilling allows the flavours to meld beautifully, resulting in a more flavourful and refreshing soup.

Serve the gazpacho chilled in individual bowls. Garnish with fresh basil or parsley for a touch of colour and freshness. For added texture, you can also top with finely chopped cucumber, bell pepper, or a drizzle of olive oil. Serve with crusty bread or Spanish-style croutons for an authentic touch.