Boil a pot of water, score the bottoms of the vine tomatoes with a small 'X', and immerse them in boiling water for 30 seconds until the skins start to peel. Transfer them to an ice water bath, then peel the skins off.

Dice the peeled tomatoes, cucumber, red pepper, shallot, and garlic into small, uniform pieces.

In a large mixing bowl, combine diced vegetables, drizzle with olive oil and lemon juice, and sprinkle with salt and pepper. Toss gently and let rest for 20 minutes.

Transfer the vegetable mixture into a blender and blend until silky smooth, adding water or lemon juice for the desired texture if needed.

Pour the blended soup into an airtight container and refrigerate for at least 2 hours.

Ladle the chilled Tomato Gazpacho into bowls and garnish with fresh basil before serving.