Gazpacho Andaluz with Cucumber and Bell Pepper

Roughly chop the tomatoes, cucumber, red bell pepper, and green bell pepper.

Place all the chopped vegetables, garlic, red wine vinegar, olive oil, and bread (if using) into a blender or food processor.

Blend until very smooth. You may need to do this in batches.

With the blender running on low, slowly add water until the gazpacho reaches your desired consistency. Start with 1/2 cup and add more if needed.

Season with salt and black pepper to taste. Blend again to incorporate the seasonings.

Strain the gazpacho through a fine-mesh sieve or cheesecloth-lined colander into a large bowl. This step is crucial for achieving a smooth texture.

Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.

Serve chilled, garnished with finely chopped vegetables, a drizzle of olive oil, or croutons, if desired.