Spanish-style base infused with Mexican chipotle in adobo for a deep, smoky finish.
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Place the chopped tomatoes, cucumber, bell pepper, and red onion into a large blender or food processor.
Add the minced garlic and the chipotle peppers with their adobo sauce to the vegetable mixture.
Pulse the vegetables until the mixture reaches your desired consistency, either chunky or completely smooth.
While the blender is running on low, slowly drizzle in the olive oil and sherry vinegar to emulsify the soup.
If the soup is too thick, stir in the tomato juice until the preferred gazpacho thickness is achieved.
Season the soup with salt and black pepper, then taste and adjust the chipotle heat if necessary.
Transfer the soup to a glass container and refrigerate for at least 2 hours to allow the smoky flavors to develop.
Serve chilled in bowls, garnished with fresh cilantro and an extra drizzle of olive oil.
