Begin by preparing the vegetables: chop the tomatoes, peel and chop the cucumber, seed and chop the bell pepper, and peel the garlic cloves. Arrange all chopped ingredients in a large mixing bowl.
2 large ripe tomatoes, 1 medium cucumber, 2 cloves garlic
Add the chopped basil, olive oil, red wine vinegar, salt, and black pepper to the bowl with the vegetables. Use a chef's spoon to gently toss and combine all ingredients evenly.
1/4 cup fresh basil leaves, 2 tablespoons olive oil, 2 tablespoons red wine vinegar, to taste salt, to taste black pepper
Transfer the mixture to a blender. Blend on high speed until the soup reaches a smooth and slightly chunky consistency, about 30-45 seconds. Pause occasionally to scrape down the sides if needed.
2 large ripe tomatoes, 1 medium cucumber, 1/4 cup fresh basil leaves, 2 cloves garlic
Pour the blended soup back into the bowl or a storage container. Cover with plastic wrap or a lid and refrigerate for at least 2 hours, allowing the flavors to meld and the soup to cool thoroughly.
Before serving, give the gazpacho a gentle stir. Pour into bowls and garnish with a few fresh basil leaves or finely diced cucumber for presentation. Serve immediately while cold.
