Make sure all your produce is thoroughly washed and dried. Then, cut the tomatoes, cucumbers, and peppers into chunks. Peel and chop the onion and remove the sprout/germ from the middle of the garlic clove.

Blend the ingredients together until smooth using a countertop blender, immersion blender, or food processor. If using an immersion blender, use ice-cold water instead of ice.

Strain the gazpacho if you want to achieve a perfectly smooth consistency.

Pour the gazpacho into a container (preferably a pitcher), cover it, and refrigerate it for about 2 hours to let the flavors combine well and come together. If you don’t have a couple of hours, refrigerate it for at least 15 minutes and serve each bowl or glass of gazpacho with an ice cube.

Taste it before serving and add any additional salt or water (if you prefer it more liquid). Serve in bowls with some finely chopped tomato, cucumber, pepper, and a drizzle of olive oil on top. As many people consume gazpacho as a drink, you could pour it into a glass instead of a bowl and serve it with a straw.