This Spanish soup, made by blending ripe tomato, cucumber and bell pepper with olive oil and vinegar, is a no-cook, refreshing choice served cold and sought after for summer tables.
Roughly chop the tomato, cucumber, pepper, and onion, and prepare together with the garlic.
Blend all the vegetables with olive oil and vinegar until smooth, then adjust the salt.
Let the soup chill in a covered container in the refrigerator for at least an hour.
Divide the well-chilled soup among bowls and serve topped with finely chopped cucumber and a drizzle of olive oil.
Important: Chilling the soup is necessary for its flavor and consistency — it should not be served without resting in the fridge for at least an hour. Since it isn't cooked, make sure the vegetables are washed thoroughly.
Chilling the tomatoes briefly in ice water before serving makes them easier to peel; when serving the soup, drizzling finely chopped vegetables and a few drops of olive oil on top enriches its texture.
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