This Spanish soup blends ripe tomatoes, cucumber, and bell pepper with olive oil and vinegar. Served cold without cooking, it is a refreshing favorite for summer meals.
Roughly chop the tomatoes, cucumber, bell pepper, and onion, and prepare the garlic.
Blend all the vegetables with the olive oil and vinegar until smooth. Adjust the salt to taste.
Cover the soup and refrigerate it for at least one hour.
Divide the well-chilled soup among bowls. Garnish with finely chopped cucumber and a few drops of olive oil.
Chill the soup for at least one hour before serving; this is essential for its flavor and texture. Since the vegetables are not cooked, wash them thoroughly.
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