Step 1: Prepare the Vegetables. Wash all your produce thoroughly. Roughly chop the tomatoes, cucumber, bell peppers, and red onion. Peel the garlic cloves.
Step 2: Soak the Bread. In a small bowl, tear the stale bread into pieces and cover it with a few tablespoons of cold water. Let it soak for 5-10 minutes until softened. Squeeze out any excess water before adding to the blender.
Step 3: Blend the Ingredients. Combine the chopped tomatoes, cucumber, bell peppers, red onion, garlic, and the soaked bread in a powerful blender. Add the red wine vinegar and half of the extra virgin olive oil. Season with salt and black pepper. Blend on high speed until completely smooth, about 2-3 minutes.
Step 4: Adjust Consistency and Seasoning. While the blender is running, slowly drizzle in the remaining olive oil. If the gazpacho is too thick, add a splash of cold water, a tablespoon at a time, until it reaches your desired consistency. Taste and adjust seasoning as needed.
Step 5: Strain (Optional). For an ultra-smooth texture, pass the blended mixture through a fine-mesh sieve into a large bowl, pressing down on the solids with a spoon or spatula to extract all the liquid. Discard any remaining pulp.
Step 6: Chill Thoroughly. Cover the bowl and refrigerate the gazpacho for at least 4 hours, or preferably overnight, to allow the flavors to meld and for it to become ice-cold.
Step 7: Serve and Garnish. Ladle the chilled gazpacho into bowls or glasses. Garnish with a drizzle of extra virgin olive oil, finely diced cucumber, bell pepper, and fresh croutons or herbs, if desired. Enjoy!