1. Place the tomatoes, onion, garlic, pepper, olive oil, and vinegar in a blender and pulse until smooth.
2. Stir in the cucumber, season to taste, then place in the refrigerator for at least an hour.
3. Serve with a sprinkling of fresh parsley.
About this recipe
“This traditional Spanish soup is always served chilled and makes a deliciously refreshing meal in hot weather. Try it in little glasses with shrimp for a summer party canapé.” – Daniel Green