8 to 12 servings, about 1 quart (recipe can be halved)
2 lbs., ripe red tomatoes, cored, cut into chunks
1 Italian frying pepper cored, seeded, chopped
½ red bell pepper, cored, seeded, chopped (save some small chunks for garnish)
1 cucumber, peeled and chopped (save some small chunks for garnish
1 small mild onion (white or red), peeled, cut into chunks
1 clove garlic
2 teaspoons sherry vinegar, more to taste
Salt
½ cup extra-virgin olive oil, to taste, plus more for drizzling

Optional: micro greens or pea sprouts, chopped avocado, fresh corn kernels, fennel fronds, fresh basil, cilantro or parsley leaves, for garnish.



Combine tomatoes, pepper, cucumber, onion, and garlic in a high-speed blender or in a large deep bowl if using hand mixer. Blend at high speed until very smooth, at least 2 minutes, occasionally scraping down the sides with a rubber spatula.
 
With the motor running, add the vinegar and 2 teaspoons salt. Slowly drizzle in the olive oil. Continue blending until the mixture becomes smooth and emulsified. Drizzle in more olive oil if it seems too watery; the texture should be creamy.

Press the mixture through a strainer, pushing all the liquid through with a spatula, discarding the solids. Pour into a glass, one-quart pitcher and chill until very cold, at least 6 hours or overnight.

To Serve: Adjust the seasonings. If it has thickened too much, Stir in a few tablespoons of ice water. 

Before serving: If soup is very thick, stir in a few tablespoons of ice water. Serve in glasses, over ice if desired, or in a bowl. Add a few drops of olive oil, and small, chopped garnishes. (See above)

Based on a New York Times recipe.

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