In a food processor or high-powered blender, add the ripe tomatoes, cucumbers, red bell pepper, and garlic. Pour in the red wine vinegar, water, and olive oil.

Blend on high speed for about 1-2 minutes until smooth and creamy. Pause to scrape down the sides if necessary.

Taste the gazpacho and adjust seasoning with salt, pepper, and vinegar as preferred.

Transfer to a covered container and refrigerate for at least 30-60 minutes to chill.

While chilling, cut the bread into cubes and toast in a pan with olive oil until golden and crispy.

Serve the chilled gazpacho in bowls, garnished with diced cucumbers, cherry tomatoes, basil, and a drizzle of olive oil.