Roughly chop the tomatoes, cucumber, bell pepper, red onion, and garlic cloves.
Place all the chopped vegetables in a blender or food processor.
Blend the ingredients until smooth and well-combined.
While blending, gradually drizzle in the extra virgin olive oil and red wine vinegar.
Depending on your taste, season with salt and freshly ground black pepper.
Continue blending until you achieve a silky, homogeneous texture.
Once blended, taste the gazpacho and adjust the seasoning if necessary.
Transfer the gazpacho to a container and refrigerate for at least two hours to allow the flavors to meld together.
Serve chilled and garnish with a drizzle of extra virgin olive oil, diced vegetables, or croutons for added texture and visual appeal.