Core the tomatoes and cut into quarters. Peel and roughly chop the cucumber; if seeds are large, scoop them out first. Seed and roughly chop the red bell pepper. Peel and halve the red onion. Peel the garlic clove.

Optional: Soften bread (traditional)

If using bread for a slightly thicker, traditional texture, tear the slice into pieces and place in a small bowl with 1/4 cup cold water to soak for 5 minutes, then squeeze out excess water.

Blend the base

In a blender or food processor, add the tomatoes, cucumber pieces, red bell pepper, red onion, garlic clove, soaked bread (if using), 3 tablespoons olive oil, 2 tablespoons sherry vinegar, and 1 teaspoon salt. Blend on high until very smooth, about 1 to 2 minutes. If the mixture is too thick, add up to 1 cup tomato juice or cold water to reach desired consistency.

Adjust seasoning

Taste the blended soup and add remaining 1 tablespoon olive oil, 1 tablespoon sherry vinegar (or to taste), remaining 1/2 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. If you want a brighter profile, add 1 teaspoon lemon juice. Blend briefly (10–15 seconds) to combine and taste again, adjusting salt, vinegar, or pepper as needed.

Strain (optional)

For an extra-smooth restaurant-style gazpacho, pass the blended mixture through a fine-mesh sieve into a bowl, pressing with a spatula to extract liquids and discard any solids. Skipping this step yields a more rustic texture.

Chill

Transfer the gazpacho to an airtight container and refrigerate for at least 2 hours, ideally 4–6 hours, until very cold. For quick chilling, stir in ice cubes just before serving and remove them after the soup is chilled.

Chilled Garnish & Mix-ins

Prepare garnish vegetables

While the soup chills, finely dice 1/2 cup cucumber, 1/2 cup red bell pepper, and 1/2 cup tomato. Finely chop the chives and parsley. Keep these vegetables cold in the refrigerator.

Assemble and serve

Ladle chilled gazpacho into bowls or chilled glasses. Spoon a tablespoon or two of the diced cucumber, red pepper, and tomato into the center of each bowl. Sprinkle with chopped chives and parsley. Drizzle about 1 teaspoon extra-virgin olive oil over each serving for gloss and flavor. Add a small grind of black pepper and an extra pinch of salt to taste. Serve immediately.

Make-ahead and storage

Gazpacho keeps well refrigerated in an airtight container for up to 3 days. Stir before serving; if it has thickened, thin with a little cold water or tomato juice. Garnish just before serving so the diced vegetables stay crisp.