Step 1: Prepare the vegetables. Wash and roughly chop the tomatoes, cucumber, green bell pepper, and red onion. Mince the garlic cloves. If using day-old bread, tear it into small pieces and soak in cold water for 5-10 minutes, then squeeze out excess water.
Step 2: Blend the ingredients. In a powerful blender, combine the chopped tomatoes, cucumber, bell pepper, onion, minced garlic, red wine vinegar, salt, pepper, and the squeezed bread (if using).
Step 3: Emulsify with olive oil. Start blending on low speed, gradually increasing to high. While the blender is running, slowly stream in the 1/2 cup of extra virgin olive oil until the mixture is completely smooth and creamy.
Step 4: Strain (optional for extra smoothness). For a restaurant-quality silky texture, pass the blended gazpacho through a fine-mesh sieve into a large bowl, pressing on the solids with a spatula to extract all liquid. Discard any remaining pulp.
Step 5: Chill thoroughly. Transfer the gazpacho to an airtight container, cover, and refrigerate for at least 2-4 hours, or preferably overnight, to allow the flavors to meld and the soup to become perfectly chilled.
Step 6: Adjust and serve. Before serving, stir well and taste. Adjust salt, pepper, or vinegar if needed. If too thick, thin with a splash of cold water or tomato juice. Serve the gazpacho recipe in chilled bowls, garnished with finely diced cucumber, bell pepper, and a drizzle of fresh extra virgin olive oil, and a sprinkle of fresh parsley or chives.