Cut the Kirby cucumber and red bell pepper in half. In a food processor, puree until smooth half of each vegetable with the tomatoes, garlic, sherry vinegar, 1 tablespoon extra-virgin olive oil, ¾ teaspoon kosher salt, and ⅛ teaspoon black pepper. Transfer to a bowl.
Cut the remaining vegetables into ¼-inch pieces. Toss them with the goat cheese, 1 tablespoon extra-virgin olive oil, ¼ teaspoon kosher salt, and ⅛ teaspoon black pepper. Chill the gazpacho and salsa, covered, for at least 20 minutes or overnight. Top the gazpacho with the salsa before serving.