Tomato Gazpacho with Veggie Confetti

Ingredients

2 lbs vine ripe or beefsteak tomatoes (chopped)

1 hot house cucumber (also called English cucumber), peeled and tiny diced (save half for garnish)

1 green bell pepper (chopped)

2 garlic cloves (chopped)

1/3 cup (Spanish preferred) extra virgin olive oil

3 tbsp sherry vinegar

1/2 tsp pink Himalayan salt

garnish

1 yellow bell pepper (tiny diced; for garnish)

remainder of the diced cucumber

1 tomato (diced; discard seeds)

drizzle of white truffle oil (optional)