Wash all your vegetables thoroughly. Roughly chop your ripe tomatoes, green bell pepper, English cucumber, red onion, and garlic clove. There's no need to be precise, as everything will be blended until smooth. Tear the thick white bread into smaller pieces and set aside.

Combine the roughly chopped tomatoes, green bell pepper, English cucumber, red onion, and garlic in a large blender or food processor.

Add the torn pieces of thick white bread to the blender.

Pour in the extra virgin olive oil and sherry vinegar.

Add a generous pinch of sea salt and a grind of black pepper.

Blend on high until the mixture is completely smooth and creamy. This might take a few minutes. If your blender struggles, you can add a tablespoon or two of cold water to help it along, but avoid adding too much as it can dilute the flavor.

Once blended, taste the gazpacho and adjust the seasoning. You might find it needs a little more salt, pepper, or a tiny splash more sherry vinegar to achieve that perfect balance of tang and freshness. Remember, flavors often mellow slightly when chilled, so it's good to season well at this stage.

Pour the blended gazpacho into a large bowl or a pitcher.

Cover tightly with plastic wrap or a lid.

Refrigerate for at least 2 hours. For the best flavor and a truly refreshing summer soup experience, aim for 4 hours or even overnight. This chilling time allows the flavors to meld and deepen, transforming a simple blend of vegetables into something truly special.