This chilled soup is pure sunshine in a bowl, built from ripe tomatoes, crisp cucumber, and sweet red bell pepper blended into a silky base with garlic and a smoky hit of paprika. A slow stream of extra-virgin olive oil emulsifies right into the puree, giving it that signature velvety texture before it's strained until glassy-smooth. A splash of red wine vinegar brightens everything, and a few hours in the fridge lets the flavors meld into something deeply refreshing. Finished with a drizzle of good olive oil, a scatter of parsley, and a spoonful of diced cucumber, it's the kind of vibrant, produce-forward dish that fits naturally into a Mediterranean way of eating. No stove required — just a blender, a strainer, and ripe summer vegetables doing all the work.
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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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