Add the bell pepper, cucumber, fennel leaves and bulb, and the onion to your food processor, and run it until they are finely chopped.
Add the remaining ingredients to the food processor, and run it until you reach your desired consistency.
Season with the salt and pepper, then chill for at least 20 minutes or until you’re ready to serve. Garnish with some extra veggies and serve with crusty bread.
Video
Notes
Leftovers will keep for 3 to 4 days in the refrigerator.You can also freeze leftover gazpacho! Transfer to freezer safe containers, and freeze for up to 6 months. Thaw overnight in the fridge or for a few hours on the kitchen counter. Do not heat it up to thaw, because that will mess with the flavors and textures.