Combine roughly chopped tomatoes, peeled and chopped cucumber, seeded and chopped red bell pepper, minced garlic, and roughly chopped red onion in a large bowl. Add extra virgin olive oil, red wine vinegar, cold water, salt, and black pepper to the vegetables.

Transfer the mixture to a blender and blend until completely smooth. If desired, pass the gazpacho through a fine-mesh sieve to remove any remaining pulp or seeds for a smoother consistency.

Pour the blended gazpacho into a pitcher or a sealed container and refrigerate for at least 2 hours, or until thoroughly chilled. This allows the flavors to meld and intensify.

Before serving, taste and adjust seasoning if necessary. Serve the gazpacho cold, garnished with a drizzle of olive oil, croutons, or finely diced vegetables.