For the soup:
2 pounds very ripe tomatoes, quartered
1 medium cucumber, peeled and chopped
½ green bell pepper, chopped
1 garlic clove, crushed
2 tablespoons sherry vinegar, more to taste
½ cup water
¾ cup olive oil, plus more for garnish
1 to 2 teaspoons kosher salt

Optional garnishes:
diced cucumber
crabmeat
drizzle olive oil
drizzle sherry vinegar
croutons

For the croutons (optional):
1 cup baguette, cut into ¼-inch dice
2 tablespoons olive oil
sea salt

Combine the tomatoes, cucumber, bell pepper, garlic, vinegar, water, olive oil and 1 teaspoon salt in a blender and process until smooth. Taste and add more vinegar or salt as needed. Cover and refrigerate for at least 1 hour or over night.

If making croutons, heat about 2 tablespoons olive oil in a sauté pan. When hot, add the diced bread and cook until golden brown on all sides, 3 to 5 minutes. Remove from heat and sprinkle with sea salt.

Divide the chilled gazpacho into separate bowls, add the diced cucumber or crabmeat if using and drizzle with olive oil and sherry vinegar. Top with croutons.

Serves 4 to 8, depending on serving size