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Prep the Veggies: Roughly chop the tomatoes, bell peppers, cucumber, and onion. This will make it easier to blend.
Blend the Base: In a blender, combine the tomatoes, bell peppers, cucumber, garlic, and onion. Blend until smooth. If your blender is on the smaller side, you might need to do this in batches.
Season and Chill: Transfer the blended mixture to a large bowl. Stir in the olive oil and red wine vinegar. Add the salt, tasting and adjusting as needed. Cover the bowl and refrigerate for at least 2 hours, or until the gazpacho is thoroughly chilled. This also allows the flavors to meld.
Serve: Pour the chilled gazpacho into bowls. Top with a generous amount of grated hard-boiled egg and crumbled bacon or jamón. Serve immediately. For an appetizer, try serving in large shot glasses.
Pro Tip:** For an exceptionally smooth texture, use a Vitamix blender and let it run for a few minutes. This will break down the ingredients finely, giving the gazpacho a velvety consistency.