Cut the tomatoes into quarters or eighths. Dice the bell pepper and cucumber. Remove the germ from the garlic clove (recommended if eating raw). You can also save a tomato stem for extra aroma if you like.

Add all the vegetables, half the olive oil you plan to use, the three tablespoons of vinegar, and salt to a large bowl or blender jar. If you want a thicker gazpacho, add some bread. For extra flavor, let the vegetables marinate with the vinegar for up to 8 hours.

Place the vegetables in a blender or use an immersion blender in a bowl. Add the remaining olive oil and blend until as smooth as possible. For a thinner, colder soup, add ice while blending.

Strain the mixture through a medium mesh strainer, leaving only the skins and seeds behind. Chill well in the refrigerator and serve very cold.