Finely chop ¼ of the English cucumber and set it aside for later garnish.

Peel the remaining cucumber and cut it into chunks before adding it to a blender.

In the same blender, add chopped ripe tomatoes, Fresno chiles (or red bell pepper), red onion, garlic cloves, and fresh cilantro.

Pour in the sherry vinegar (or red wine vinegar), extra virgin olive oil, sea salt, and freshly ground black pepper into the blender.

Blend the mixture until smooth, ensuring everything is well combined and that no large chunks remain.

Check the texture of your Easy Gazpacho. If it seems too thick, add cold water or more vinegar to reach your desired consistency.

Transfer the gazpacho to a large bowl or airtight container and refrigerate for at least 2 hours.

Once chilled, give your Easy Gazpacho a gentle stir before serving.

Pour the soup into bowls or glasses, then garnish with reserved cucumber, cherry tomatoes, and fresh herbs.

Drizzle with extra olive oil and finish with a sprinkle of black pepper for flavor.