Making Tomato, Cucumber and Bell Pepper Gazpacho is a straightforward process. Follow these steps for a delicious outcome:

1. Prepare the Vegetables: Wash and chop the tomatoes, cucumber, bell pepper, and red onion. Set aside in a large bowl.
2. Mince the Garlic: Crush and finely mince the garlic cloves, adding them to the bowl with the other vegetables.
3. Combine: In the bowl, add the vegetable broth (or water), olive oil, red wine vinegar, salt, and pepper.
4. Blend: Using a blender or food processor, pulse the mixture until you reach your desired consistency. For a chunkier texture, blend for a shorter time.
5. Taste and Adjust: Taste the soup and adjust the seasoning, adding more salt, pepper, or vinegar as needed.
6. Chill: Transfer the gazpacho to a serving bowl or pitcher and refrigerate for at least 1 hour to let the flavors meld together.
7. Garnish: When ready to serve, pour the gazpacho into bowls and garnish with fresh basil leaves if desired.