Creamy Gazpacho

1½ pounds ripe tomatoes

1 medium cucumber 

1 medium green bell pepper, cored

1 small onion, peeled

2 garlic cloves, peeled

1 tablespoon sherry vinegar or red wine vinegar

2 tablespoons extra virgin olive oil

½ teaspoon sea salt, plus more to taste

Freshly ground black pepper

Handful of basil leaves

Cut the tomato, cucumber, bell pepper, and onion into 1-inch chunks. Place them in the blender with the remaining ingredients (working in batches as needed), and blend for two minutes or longer, until smooth and frothy. Transfer to a container and chill the soup for at least 2 hours, or up to 24 hours. Garnish with black pepper and roughly torn basil leaves and serve!