Andalusian Gazpacho Recipe

Name: Andalusian Gazpacho Recipe
Ingredients: 3 pounds (about 4 large) very ripe tomatoes, cored and cut into rough 1-inch chunks; 1/2 pound (about 1 small) cucumber, peeled, seeded, and cut into rough 1-inch chunks; 1/3 pound (about 1 small) small red onion, peeled and cut into rough 1-inch chunks; 1/3 pound (about 1 medium) green or red bell pepper, cored, seeded, and cut into rough 1-inch chunks; 2 cloves garlic, peeled and smashed; 1 1/2 teaspoons kosher salt, plus more to taste; 4 ounces (about 2 slices) white sandwich, French, or Italian bread, crusts removed, torn into rough 1-inch pieces (see note); 1 cup extra-virgin olive oil, plus more for serving; 2 tablespoons sherry vinegar, plus more for serving; 2 tablespoons finely minced chives; Freshly ground black pepper