1 medium cucumber, chopped
675g/1½lb ripe tomatoes, skinned and chopped
1 green (bell) pepper, seeded and chopped
1 red onion, chopped
2 garlic cloves, crushed
4 tbsp olive oil
2 tbsp sherry vinegar
450ml/¾ pint/1¾ cups tomato juice
2 tbsp tomato paste
salt and ground black pepper
ice cubes and diced red (bell)pepper to serve
1 In a large bowl, mix together the cucumber, tomatoes, green pepper, onion, garlic, oil, vinegar, tomato juice and tomato paste. Season with salt and pepper.
2 Blitz the mixture, in batches, in a blender or food processor until smooth.
3 Return the soup to the bowl, cover and then chill in the refrigerator for at least 2 hours.
4 Just before serving, add some ice cubes to the soup. Serve in shallow bowls topped with diced red pepper.