Take 500 grams of fresh cucumbers, peel and chop them into small pieces. Set aside a few pieces for garnishing.
In a blender, add the chopped cucumbers, 1 chopped green bell pepper, 1 chopped small onion, 2 cloves of minced garlic, and 50 grams of fresh coriander leaves.
Blend the ingredients until smooth. Add 250 ml of chilled vegetable stock and blend again.
Pour the mixture into a large bowl. Add 2 tablespoons of extra virgin olive oil, 2 tablespoons of white wine vinegar, salt, and black pepper to taste. Mix well.
Cover the bowl and refrigerate the gazpacho for at least 2 hours to let the flavors meld.
Before serving, give the gazpacho a good stir. Pour it into serving bowls and garnish with the reserved cucumber pieces, a drizzle of olive oil, and a few fresh coriander leaves.