Easy Summer Gazpacho

ripe tomatoes on the vine, cut into 1/2 inch wedges

hothouse cucumber, peeled and seeded (about 1.5 cups diced large)

stalk of celery, cut into 1 inch chunks

small red bell pepper, seeds/core removed and cut into 1 inch chunks

medium shallot, diced

garlic

extra virgin olive oil (plus more for serving)

kosher salt

balsamic vinegar

diced cucumber, for serving (if desired)

halved cherry tomatoes, for serving (if desired)