Spanish Peasant Soup

Wash and roughly chop the cucumbers, tomatoes, and green pepper into large chunks. Peel the garlic cloves and set all vegetables aside.

Place the garlic and green pepper into a blender or food processor and pulse until finely broken down. This ensures the stronger flavors are evenly distributed throughout the soup.

Add the chopped cucumbers and tomatoes to the blender with the garlic and pepper. Blend all vegetables together until a smooth, uniform puree is achieved.

With the blender running on low speed, slowly pour in the vinegar and water to emulsify the mixture. Blend until the soup reaches a light, pourable consistency.

Season the soup generously with salt to taste, then blend briefly once more to incorporate. Adjust the vinegar and water ratio to your preferred flavor and consistency.

Pour the soup through a fine mesh strainer or sieve into a large bowl, pressing the solids with a spoon to extract maximum liquid. Discard any remaining pulp for a smoother texture, or skip this step if a rustic consistency is preferred.

Cover the bowl with plastic wrap and refrigerate the soup until thoroughly chilled. Allow at least one hour of chilling time to let the flavors meld together.

Stir the chilled soup well before serving and ladle into bowls or glasses. Optionally garnish with finely diced cucumber, tomato, or a drizzle of olive oil.