Add broth, tomatoes, cucumber, red bell pepper, shallot, garlic, red wine basil, vinegar, olive oil, sea salt, and black pepper to a high-speed blender. Blend on medium speed until gazpacho is creamy.
Strain gazpacho through a fine mesh sieve over a large bowl and chill until cool, about 1 to 2 hours.
Serve gazpacho garnished with cherry tomatoes, chives, and a drizzle of olive oil. Enjoy!
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.