1/4cup extra virgin olive oil, plus more as needed
3/4 teaspoon sea salt
Fresh ground black pepper
To Serve: Olive oil, cherry tomatoes, fresh basil, or chives
Prepare the vegetables. Slice the tomatoes into wedges and remove all of the seeds. Peel and seed the cucumber and slice into wedges. Seed the bell pepper and roughly chop. Peel the shallot and slice into wedges.
Place tomatoes, cucumber, bell pepper, onion and garlic into a food processor or blender and puree until smooth.
Add sea salt and red wine vinegar and blend until well combined. Slowly drizzle in the olive oil, or add in batches, to ensure it is well emulsified and the gazpacho is smooth, adding more oil as needed.
Chill in refrigerator for at least 30 minutes, or up to 8 hours, the longer you leave it the more the flavours will meld together.
To serve, garnish with a drizzle of olive oil, cherry tomatoes, fresh herbs and sea salt to taste.