Peel the tomatoes by scoring an X on the bottom, blanching in boiling water for 15 seconds, then transferring to ice water. Gently peel off the skins, revealing the soft, split skin beneath.
Chop the peeled tomatoes into rough chunks, discarding the cores and any tough parts. Transfer them into a large mixing bowl.
Slice the cucumber in half lengthwise, then chop into small pieces. Add to the bowl with the tomatoes.
Remove the seeds and stem from the red pepper, then chop it finely. Add to the bowl with the other vegetables.
Crush and mince the garlic cloves, then sprinkle into the bowl. Stir gently to combine.
Pour the sherry vinegar over the chopped vegetables, followed by the olive oil. Mix well to coat everything evenly.
Use an immersion blender or transfer the mixture to a blender, then blend until smooth but with some small texture remaining. If using a blender, blend in batches if necessary.
Taste the soup and season with salt and pepper, adjusting the acidity with more vinegar if needed. Chill in the fridge for at least an hour before serving.
Serve the gazpacho cold in bowls, drizzled with a little extra olive oil and garnished with fresh herbs or croutons if desired. Enjoy the refreshing, smooth yet slightly chunky texture.
