Prepare the Vegetables:

• Wash and chop the tomatoes, cucumber, bell pepper, and onion into smaller pieces for easier blending. If you prefer a smoother texture, you can peel the tomatoes before chopping.

Blend the Ingredients:

• In a blender or food processor, combine the chopped tomatoes, cucumber, bell pepper, onion, and minced garlic. Blend until smooth or to your desired texture.

Add Liquid:

• With the blender running, gradually add the tomato juice (or vegetable broth) until you reach your preferred consistency. For a thinner soup, add more liquid.

Season the Gazpacho:

• Pour in the olive oil and red wine vinegar. Season with salt and pepper to taste. Blend again briefly to combine all the flavors.

Chill the Soup:

• Transfer the gazpacho to a large bowl or pitcher and cover it. Refrigerate for at least 1 hour to let the flavors meld and to serve it nice and cold.

Serve:

• Before serving, taste and adjust seasoning if necessary. Ladle the gazpacho into bowls and garnish with fresh basil or parsley, if desired.
• You can also serve it with additional chopped vegetables or croutons on top for added texture.