Light a grill.

Wrap the garlic cloves in foil.

Grill tomatoes, cucumber, green bell pepper, red bell pepper, onion, and the garlic package over medium-hot fire, turning occasionally.

Grill tomatoes, cucumber, and bell peppers for about 8 minutes until charred and softened.

Grill garlic for about 10 minutes until charred and softened.

Grill onion for about 15 minutes until charred and softened.

Cool the grilled vegetables until they are cool enough to handle.

Remove the charred skins, stems, and seeds from the vegetables.

Chop the vegetables coarsely.

Transfer all vegetables, including peeled garlic, to a food processor.

Puree the vegetables until smooth.

With the food processor running, gradually add 1/4 cup of olive oil.

Blend in the red wine vinegar.

Add 1/4 cup of chopped mixed herbs.

Transfer the mixture to a bowl.

Stir in 1 cup of cold water.

Season with salt and pepper to taste.

Refrigerate until chilled.

Ladle the gazpacho into bowls.

Drizzle with olive oil.

Sprinkle with herbs.

Serve chilled.