Ripe tomatoes, cool cucumber, and sweet red bell pepper get blitzed into a silky, vibrant base, brightened with sherry vinegar and a good glug of olive oil until everything turns glossy and uniform. Straining the puree through a fine-mesh sieve is the real trick here, giving you that refined, velvety texture instead of anything chunky or watery. A few hours in the fridge lets the flavors meld and deepen, so by the time it hits the bowl it tastes like the peak of summer produce in liquid form. Finished with a scatter of diced cucumber and another drizzle of olive oil, it's a fresh, no-fuss starter or light lunch. Since nothing here ever touches a stove, it's an easy, refreshing choice to add to a gluten free menu without a second thought.
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Set aside about ¼ cup of the chopped cucumber for garnish; finely dice it and refrigerate until serving. Add the tomatoes, remaining cucumber, red bell pepper, garlic, sherry vinegar, salt, and black pepper to a blender.
Blend on high speed until completely smooth, about 1 minute. With the blender running on low, stream in the ¼ cup olive oil until fully incorporated and the soup looks slightly emulsified and uniform in color.
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