Prepare the Vegetables: Roughly chop all the cored tomatoes.
Peel both cucumbers, slice them in half lengthwise, and use a small spoon to scoop out and discard the seeds. Roughly chop 3 of the cucumber halves and set the remaining half aside. 2.
Blend the Base: In a blender or food processor, combine the chopped tomatoes, the roughly chopped cucumber, and the diced onion.
Blend in batches if necessary, pulsing until the mixture is almost smooth but still has a little texture.
Pour the purée into a large non-reactive bowl. 3.
Combine and Season: Finely dice the remaining cucumber half and add it to the soup base along with the diced green bell pepper, minced garlic, red wine vinegar, olive oil, vegetable stock, and hot sauce.
Stir everything together until well combined.
Season generously with salt and freshly ground black pepper. 4.
Chill Thoroughly: Cover the bowl and refrigerate for at least 2 hours, or preferably up to 6 hours. This step is crucial for allowing the flavors to meld and deepen. 5.
Serve: Before serving, taste the chilled gazpacho and adjust the seasoning with more salt, pepper, or vinegar if needed. Ladle into chilled bowls and garnish generously with homemade croutons.
Don't skip the chilling time. A minimum of two hours in the refrigerator is essential for the flavors to meld together and for the soup to be properly refreshing.
