Start by roughly chopping the tomatoes and placing them in a large bowl. This helps ease peeling later and keeps your workspace tidy.
Use a sharp knife to score an 'X' on the bottom of each tomato, then dunk them in boiling water for about 30 seconds until the skins start to loosen.
Remove the tomatoes from the water with a slotted spoon, then transfer them to a bowl of cold water to stop the cooking process. Once cool enough to handle, peel off the skins gently—they should slip off easily, almost like peeling a sun-warmed apple.
Chop the peeled tomatoes into chunks, then add them to your blender along with the chopped cucumber and bell pepper.
Next, add the minced garlic, sherry vinegar, and a splash of olive oil to the blender. These ingredients will give the soup depth and brightness.
Blend everything on high until the mixture is smooth with a slight texture—stop and scrape down the sides if needed to make sure everything is incorporated evenly.
Taste the soup and season with salt and pepper, adjusting until the flavors are balanced—aim for a bright, savory profile.
Transfer the gazpacho to a bowl, cover it, and refrigerate for at least 2 hours to let the flavors meld and the soup chill thoroughly.
Before serving, give the soup a quick stir, then pour it into bowls. Garnish with fresh herbs or a drizzle of olive oil if desired, and enjoy this refreshing, silky cold soup.
