Wash all fresh produce thoroughly. Core the tomatoes and cut them into large chunks. Peel the cucumber partially and chop it roughly. Remove the seeds from the green pepper and chop it along with the red onion.

Place the tomatoes, cucumber, bell pepper, red onion, and garlic into a high-speed blender or a large food processor.

Pour in the sherry vinegar, sea salt, black pepper, and cumin.

Blend the mixture until it reaches your desired consistency.

While the blender is running on a low setting, slowly stream in the extra virgin olive oil.

Taste and adjust the seasoning as needed.

Transfer the gazpacho to a large glass bowl or pitcher, cover it tightly, and refrigerate for at least four hours.

Before serving, stir the gazpacho and pour it into chilled bowls, garnishing with a drizzle of olive oil and reserved chopped vegetables.