1
In a blender, combine chopped tomatoes, cucumber, green bell pepper, red onion, and garlic. Add the olive oil, sherry vinegar, salt, and black pepper. Blend.
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2
Pass the mixture through a fine-mesh strainer, pressing all the liquid out with a spatula or the back of a ladle. Discard the solids.
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3
Taste the soup and adjust the seasonings if needed. Cover and chill in the refrigerator for at least 2 hours. If the soup is too thick, add a few tablespoons of ice water and stir.
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