Peel the tomatoes by scoring a small 'X' at the bottom of each, then blanch in boiling water for 15 seconds before transferring to cold water; the skins should slip off easily.
Gently peel the skin off each tomato with your fingers or a paring knife, revealing the soft flesh underneath.
Rinse the peeled tomatoes, cucumbers, and bell pepper under cold water, then drain well.
Chop the peeled tomatoes into chunks, removing core and stem bits; do the same with cucumbers and bell pepper.
Add the chopped tomatoes, cucumbers, bell pepper, and minced garlic into a blender or bowl.
Pour in the vinegar and olive oil, then season with a pinch of salt and some freshly cracked pepper.
Blend everything until smooth for a silky texture, or pulse briefly for a chunkier consistency, as preferred.
Taste and adjust seasoning with more vinegar, salt, or pepper if needed—this is the moment to brighten or mellow the flavors.
Transfer the gazpacho to a bowl, cover, and refrigerate for at least 1 hour to let flavors meld and chill thoroughly.
Stir the chilled soup gently, then serve in bowls with a drizzle of olive oil or fresh herbs if desired.
Enjoy this refreshing, vibrant gazpacho on a hot day or as a light appetizer with crusty bread.
