Ingredients
- 2 lb. tomatoes, quartered
- 2 Persian cucumbers, peeled and chopped
- 1/2 red bell pepper, chopped
- 1 clove garlic, roughly chopped
- 2 tbsp. red wine vinegar or sherry vinegar
- 1/2 c. water
- 1/3 c. extra-virgin olive oil, plus more for pan and garnish
- Kosher salt
- Freshly ground black pepper
- 2 tbsp. thinly sliced basil
Combine tomatoes, cucumbers, pepper, garlic, vinegar, and water in the bowl of a food processor or blender. Blend until smooth, then add oil and blend to combine. Taste and season with salt, pepper, and more vinegar if needed. Cover and refrigerate until chilled. To serve, divide the soup among bowls and top with basil and a drizzle of oil.
