Coarsely chop the vegetable then put them in a blender. Puree for 1 minute until the Gazpacho is smooth. While the blender is still working add the salt, sherry vinegar and olive oil and continue to blend for 1 minute.
Strain through a coarse-mesh sieve into a large bowl or pitcher and chill until cool, for at least 1 hour.
Divide gazpacho among cups. Top with olive oil, a thyme sprig (or chive) and a cube of ice.