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In a blender or food processor, combine the chopped tomatoes, green bell pepper, cucumber, onion, and garlic cloves.
Blend until the mixture is smooth.
Add the sherry vinegar and salt to the blended mixture. Blend again to combine.
With the blender running, slowly add the extra-virgin olive oil to emulsify the mixture.
Taste and adjust the seasoning, adding more vinegar or salt if needed.
Chill the gazpacho in the refrigerator for at least 2 hours before serving.
Serve cold, drizzled with a little extra olive oil if desired. Enjoy!
