Begin by roughly chopping the ripe tomatoes into large chunks, feeling their squish and juice burst as you cut.
Peel the cucumber, then cut it into rough chunks, adding a fresh crunch to the mix.
If using roasted or raw bell peppers, roughly chop one and add it to the bowl for smoky sweetness or crispness.
Smash and mince the garlic cloves, releasing their pungent aroma, and add them to the bowl.
Pour in the sherry vinegar, which brightens the flavors, and drizzle the olive oil over the vegetables.
Season generously with salt and pepper, then give everything a gentle stir to combine the ingredients.
Transfer the chopped vegetables and liquids into a blender, and blend until the mixture reaches your desired consistency—smooth or slightly chunky.
Taste the soup and adjust seasoning with more salt, vinegar, or olive oil if needed, blending briefly to incorporate.
Pour the gazpacho into a bowl or jar, cover, and refrigerate for at least one hour to let the flavors meld and the soup chill thoroughly.
Before serving, give the soup a quick stir, then ladle into bowls and enjoy cold, garnished with fresh herbs or chopped vegetables if desired.
