Preheat your oven to 400°F (200°C). Place the red bell peppers on a baking sheet and roast for about 20-25 minutes, turning occasionally, until the skin is charred and blistered.

1. Once roasted, remove the peppers from the oven and let them cool. Peel off the skins, remove the seeds, and chop the flesh.
2. In a blender or food processor, combine the roasted red peppers, tomatoes, cucumber, red onion, and garlic. Blend until smooth.
3. Add the olive oil, red wine vinegar, lemon juice, smoked paprika, salt, and pepper. Blend again until fully incorporated.
4. If the soup is too thick, add cold water a little at a time until you reach your desired consistency.
5. Transfer the soup to a bowl or pitcher and refrigerate for at least 2 hours to allow the flavors to meld and the soup to chill.
6. Pour the chilled gazpacho into bowls and garnish with fresh basil or parsley if desired. Serve cold.