Ripe tomatoes, cucumber, and red bell pepper blend into a silky, vibrant base, brightened with red wine vinegar and a hit of smoked paprika for depth. A slow stream of olive oil emulsifies right into the soup as it blends, giving it that classic velvety texture, and a pass through a fine-mesh strainer takes it from rustic to refined. Chilling it for at least an hour lets everything meld into a soup that's cool, punchy, and deeply savory in every spoonful. Finished with a fresh drizzle of olive oil, diced cucumber, and a scatter of parsley, it's the kind of dish that feels like summer in a bowl. This one is a naturally great fit for a plant-based table, no fuss required — just fresh produce 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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