Chilled Tomato and Cucumber Gazpacho

1.In a blender, combine the chopped tomatoes, cucumber, red bell pepper, red onion, and garlic. Blend until smooth.

2.Add the vegetable broth, olive oil, red wine vinegar, ground cumin, salt, and pepper to the blender. Blend again until all ingredients are well combined and the mixture is smooth.

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

4.Transfer the gazpacho to a large bowl or pitcher and refrigerate for at least 2 hours to chill and allow the flavors to meld.

5.Before serving, stir the gazpacho and pour it into bowls. Garnish with fresh basil leaves.