Finely chop ¼ of the cucumber and set it aside for garnish. Peel and chop the remainder along with the ripe tomatoes, Fresno chiles, red onion, and garlic cloves. Place all chopped vegetables in a bowl.

In a high-speed blender, combine all the chopped vegetables, cilantro, vinegar, olive oil, sea salt, and black pepper. Blend on high for 1–2 minutes until smooth. Scrape down the sides if necessary.

Taste and adjust seasonings as needed. Blend briefly to mix adjustments, then pour gazpacho into a bowl.

Cover the bowl with plastic wrap and refrigerate for at least 2 hours for flavors to meld.

Spoon the chilled gazpacho into bowls or glasses, garnish with reserved cucumber, cherry tomatoes, and fresh herbs. Drizzle olive oil and add freshly ground black pepper.