In a blender, add the quartered ripe tomatoes, chopped cucumbers, diced red bell pepper, and roughly chopped garlic. Pour in red wine vinegar or sherry vinegar along with 1 cup of water. Blend on high for 30-45 seconds until smooth.

Taste the smooth mixture and gradually add kosher salt, freshly ground black pepper, and extra vinegar if desired. Blend for 10 seconds to incorporate seasonings.

Transfer your mixture into a bowl or airtight container, cover it, and chill for at least 1 hour in the refrigerator.

Slice country bread and toast in a skillet with olive oil for 3-5 minutes per side until golden and crisp.

Ladle the chilled gazpacho into bowls, top with additional chopped cucumber, halved cherry tomatoes, and fresh basil. Drizzle with olive oil before serving.