In a blender, combine the chopped tomatoes, peaches, cucumber, red bell pepper, and garlic. This mixture will form the base of your gazpacho.

Add the red wine vinegar, olive oil, sea salt, and black pepper to the blender. The vinegar adds acidity, balancing the sweetness of the fruit.

Blend on high speed until the mixture is smooth. If you prefer a chunkier texture, pulse the blender a few times instead of blending continuously.

Taste the gazpacho and adjust the seasoning with more salt or pepper if needed.

Transfer the gazpacho to a mixing bowl and refrigerate for at least 30 minutes to allow the flavors to meld. This step is crucial for enhancing the taste.

While the gazpacho chills, prepare the garnish by dicing the remaining peach and cucumber. This will add freshness and texture to your dish.

Chop the fresh basil and set aside. Basil complements the flavors of both tomatoes and peaches beautifully.

Once the gazpacho has chilled, stir it well and taste one last time for seasoning.

Ladle the gazpacho into bowls and top with the diced peach, cucumber, and chopped basil.

Drizzle a little extra virgin olive oil over the top for added richness.

Serve immediately and enjoy the refreshing flavors!