Chop the tomatoes into rough chunks, squeezing out some of the seeds and juices into a bowl.
Peel the cucumbers if desired, then dice them into small pieces, keeping them cool and crisp.
Remove the stem and seeds from the red bell pepper, then roughly chop it into bits.
Place the chopped tomatoes, cucumbers, bell pepper, and crushed garlic cloves into a blender.
Pour in the sherry vinegar and olive oil, then blend on high until the mixture becomes smooth and slightly frothy, about 30 seconds.
Taste the soup and season with salt and freshly cracked pepper, adjusting the acidity and saltiness to your liking.
Pour the gazpacho into a bowl or pitcher, cover, and chill in the refrigerator for at least 1 hour to let flavors meld.
Serve the cold gazpacho garnished with fresh herbs or a drizzle of olive oil if desired, and enjoy its refreshing, silky texture.
