In a high powered blender or food processor, combine all the ingredients, adding salt and black pepper to taste, except for the olive oil. Process until the mixture resembles a chunky salsa. Then, on low speed, slowly stream in the olive oil. Taste and adjust the gazpacho with additional salt, black pepper and/or sugar, as needed.

Transfer the mixture to a resealable container and refrigerate until fully chilled, at least 2 hours, Once chilled, divide the mixture among the bowls and top each with a drizzle of olive oil.