Prepare the Vegetables: Chop the ripe tomatoes into quarters. Peel the cucumber and cut it into large chunks.

Remove the seeds and stem from the green pepper, and cut it into chunks. Remove the skins from the onion and cut it into similar-sized pieces. Peel the garlic clove.

Place all the prepared vegetables (tomatoes, cucumber, green pepper, onion, and garlic) into a blender.

Add the extra virgin olive oil, sherry vinegar (or red wine vinegar), and a pinch of salt.

Blend the mixture until you achieve a smooth consistency. If the mixture is too thick, add a splash of cold water. The amount of water needed can vary depending on the juiciness of the tomatoes. Remember, gazpacho should be liquid and refreshing, not overly thick, so adjust the consistency accordingly.

Cover the bowl or pitcher and place it in the refrigerator. Let the gazpacho rest for at least 30 minutes to 1 hour, or until thoroughly chilled. This resting period allows the flavors to meld and deepen.

When ready to serve, give the gazpacho a good stir. Pour it into glasses or bowls. You can granish it with a slice of cucumber or a drizzle of extra virgin olive oil.