Ripe tomatoes, cucumber, and red bell pepper blend into a silky, vibrant base, brightened with red wine vinegar and a good pour of extra-virgin olive oil until everything turns glossy and uniform. A touch of smoked paprika adds depth without any cooking involved, and straining the soup through a fine-mesh sieve is what gives it that signature velvety, sippable texture. Chilling it for at least an hour lets the flavors meld into something bright, savory, and deeply refreshing. Finished with a drizzle of good olive oil and a scatter of fresh parsley or diced cucumber, this is a cold soup that tastes like peak summer in a bowl. It's a naturally easy fit for a gluten free table, no special planning required.
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Combine the tomatoes, cucumber, red bell pepper, garlic, red wine vinegar, salt, black pepper, and smoked paprika in a blender. Blend on high until completely smooth, about 1 minute.
With the blender running on medium speed, stream in the olive oil in a slow, steady pour until fully incorporated and the soup looks slightly emulsified and uniform in color.
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