• about 2 pounds ripe red tomatoes, cored and roughly cut into chunks
  • 1 Italian frying (cubanelle) pepper or another long, light green pepper, such as Anaheim, cored, seeded and roughly cut into chunks
  • 1 cucumber, about 8 inches long, peeled and roughly cut into chunks
  • 1 small mild onion (white or red), peeled and roughly cut into chunks
  • 1 clove garlic
  • 2 teaspoons sherry vinegar, more to taste
  • salt
  • ½ cup extra-virgin olive oil, more to taste, plus more for drizzling


  1. Combine tomatoes, pepper, cucumber, onion and garlic in a blender or, if using a hand blender, in a deep bowl (if necessary, work in batches)
  2. Blend at high speed until very smooth (at least 2 minutes) pausing occasionally to scrape down the sides with a rubber spatula
  3. With the motor running, add the vinegar and 2 teaspoons salt
  4. Slowly drizzle in the olive oil
  5. The mixture will turn bright orange or dark pink and become smooth and emulsified, like a salad dressing (if it still seems watery, drizzle in more olive oil until texture is creamy)
  6. Strain the mixture through a strainer or a food mill, pushing all the liquid through with a spatula or the back of a ladle and discard the solids
  7. Transfer to a large pitcher (preferably glass) and chill until very cold, at least 6 hours or overnight
  8. Before serving, adjust the seasonings with salt and vinegar; if soup is very thick, stir in a few tablespoons ice water
  9. Serve in glasses, over ice if desired
  10. Optional- a few drops of olive oil on top are a nice touch


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