Core and roughly quarter the ripe tomatoes. In a blender or food processor, combine the quartered tomatoes, roughly chopped onion, smashed garlic clove, 3 tbs extra-virgin olive oil, and 2 tbs sherry vinegar. Pulse until mostly smooth but still with some texture (about 30–45 seconds). If your blender is small, work in two batches.

Adjust texture and season

Add the seeded diced cucumber and chopped red bell pepper to the blended tomato mixture and pulse 2–3 times just to incorporate; you want small pieces remaining for body. Stir in 120 ml cold water to loosen to a soup-like consistency. Season with 1.5 tsp kosher salt and 1/2 tsp freshly ground black pepper. Taste and adjust salt, pepper, or vinegar as needed.

Chill

Cover and refrigerate the gazpacho for at least 2 hours, preferably 4 hours, to let flavors meld and to serve very cold. If short on time, ice can be stirred in briefly then removed, but chilling is best.

Summer vegetable salsa (salsa fria) for garnish

Mix the very small diced cucumber, seeded tomato, red onion, and red bell pepper in a bowl. Add the chiffonade basil, chopped mint, and chopped capers. Dress with 1 tbs extra-virgin olive oil, 1 tsp lemon juice, 1/4 tsp kosher salt, and 1/8 tsp black pepper. Gently toss to combine. Refrigerate until ready to serve (can be made up to 2 hours ahead). The small dice should provide a crisp, bright contrast to the smooth gazpacho.

Jalapeño oil (spicy garnish)

In a small saucepan over low heat, add 4 tbs neutral oil and the thinly sliced jalapeño. Warm gently for 3–5 minutes — do not let the oil simmer or smoke — just heat until fragrant to infuse the oil. Remove from heat and let steep for 15 minutes for more heat. Strain the oil into a small bowl, pressing the slices to extract oil, or leave a few thin slices for visual garnish. Stir in 1/4 tsp smoked paprika (optional) and 1/8 tsp salt. Cool to room temperature; refrigerate if not using immediately. Use at room temperature when drizzling.

Assembly and finishing

Ladle chilled gazpacho into bowls or shallow glasses. Spoon 1–2 tbs of the summer vegetable salsa into the center of each bowl so it sits on top of the soup as a bright salsa. Drizzle 1–2 tsp of jalapeño oil around the salsa for heat and shine. Garnish with microgreens or chopped chives and, if using, a sprinkle of crumbled feta or goat cheese. Serve immediately while cold.

Make-ahead and storage: Gazpacho base will keep in the fridge, covered, for 3 days; salsa keeps 1–2 days (vegetables will soften); jalapeño oil keeps refrigerated for up to 1 week. Bring gazpacho back to cold temperature before serving.