In a blender or food processor, add the tomatoes, pepper, cucumber, onion and garlic. Blend at high speed until very smooth, about 2 minutes.
Add the red pepper flakes, sea salt and pepper.
With the motor running, add the vinegar and slowly drizzle in the olive oil which will emulsify the gazpacho and give it a creamy texture.
Give it a taste and adjust the salt, pepper, and vinegar as needed.
Transfer the gazpacho to a glass pitcher or bowl. Cover and refrigerate for 2 - 4 hours until chilled.
Stir before serving. Garnish with a drizzle of olive oil + sprig of fresh rosemary.
Gazpacho will last up to 5 days in an airtight container in the refrigerator.