📖 Instructions

1. Roughly chop the tomatoes, cucumber, bell pepper, and onion. Don't worry about making them perfect; they're going into the blender anyway! One time I was making this soup and realized I was out of red onion, so I used a shallot instead, and it was still delicious. Feel free to experimint a little with this.
2. In a large bowl, combine the chopped vegetables with the minced garlic, olive oil, sherry vinegar (or your chosen substitute), salt, and pepper. Toss everything together to ensure the veggies are evenly coated with the dressing. Let the mixture sit for at least 15 minutes, or up to an hour, to allow the flavors to meld. I like to put the bowl in the fridge during this time so it gets nice and cold, because who doesnt love a chilled soup?!
3. Transfer the vegetable mixture to a blender. You may need to do this in batches, depending on the size of your blender. Blend until completely smooth. If you prefer a thinner soup, add a little water or tomato juice to reach your desired consistency.
4. If you desire an ultra-smooth soup (free from any seeds or skin), strain the blended mixture through a fine-mesh sieve. This step is optional, but it can make a significant difference in the final texture. Discard any solids that remain in the sieve.
5. Taste the soup and adjust the seasoning as needed. Add more salt, pepper, or sherry vinegar to brighten the flavors. Remember, chilling the soup can slightly diminish the perceived intensity of the flavors, so don't be afraid to be generous!
6. Cover the soup and refrigerate for at least 2 hours to allow it to chill completely. This step is crucial for developing the refreshing flavor profile of the soup.
7. Before serving, give the soup a good stir. Ladle it into bowls or glasses. Garnish with a drizzle of olive oil, a sprinkle of fresh herbs (such as basil, mint, or dill), and a few cucumber slices, if desired. If you're feeling fancy, you could even add a dollop of Greek yogurt or a swirl of balsamic glaze.