About 2 pounds ripe red tomatoes, cored and roughly cut into chunks
1 ltalian frying (cubanelle) pepper or another long, light green peppet 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
2 teaspoons sherry vinegar, more to taste
2 teaspoons salt
1/2 cup extra-virgin olive oil, more to taste, plus more tor drizzling
1. Combine tomatoes, pepper, cucumber, onion in a blender or, if using a hand blender, in a deep bowl. (lf necessary work in batches.) Blend at high speed until very smooth, at least 2 minutes, pausing occasronally to scraped own the sides with a rubber spatula.
2. With the motor running add the vinegar and salt. Slowly drizzle in the olive oil. The mixture will turn bright orange or dark pink and become smooth and emulsified, like a salad dressing. lf it still seems watery, drizzle in more olive oil until texture is creamy.
3. Strain the mixture through a strainer or a food mill, pushing all the liquid through with a spatula or the back of a ladle. Discard the solids. Transfer o a large pitcher (preferably glass) and chill until very cold, at least 6 hours or overnight.
4. Before serving, adjust the seasonings with salt and vinegar. If soup is very thick, stire in a few tablespoon sice water. Serve in glasses over ice if desired. A few drops of olive oil on top is a nice touch.
