Dice the tomatoes, bell peppers, and cucumbers into small, uniform pieces, about 1/2 inch, and place them in a large mixing bowl.
Add the minced garlic to the diced vegetables, allowing its aroma to start filling the air.
Pour in the red wine vinegar and olive oil, then gently toss the vegetables to coat evenly. This helps to brighten the flavors.
Season with salt and black pepper, tasting and adjusting as needed to enhance the natural sweetness and acidity.
Transfer the mixture to a blender in batches if needed, then blend in short bursts until slightly chunky but smooth enough to pour, about 20-30 seconds.
Pour the blended soup back into the bowl, give it a gentle stir, and taste again—adjust seasonings if necessary.
Cover the bowl with plastic wrap and chill in the fridge for at least two hours, allowing the flavors to meld and the soup to cool thoroughly.
Once chilled, give the gazpacho a final stir, serve in bowls, and drizzle with a little extra olive oil if desired.
