About 2 pounds ripe red tomatoescored and roughly cut into chunks
1Italian frying cubanelle pepperor another long, light green pepper, such as Anaheim, cored, seeded and roughly cut into chunks
1cucumberabout 8 inches long, peeled and roughly cut into chunks
1small mild onionwhite or red, peeled and roughly cut into chunks
1clovegarlic
2teaspoonssherry vinegar
1teaspoonLime juice
1/2teaspoonground cumin
1pinchdried oregano
1pinchcayenne pepper
1teaspoonWorcestershire sauce
½cupextra-virgin olive oilmore to taste, plus more for drizzling
Salt & black pepper to taste
Instructions
Combine tomatoes, pepper, cucumber, onion and garlic in a blender or, if using a hand blender, in a deep bowl. (If necessary, work in batches.) Blend at high speed until very smooth, at least 2 minutes, pausing occasionally to scrape down the sides with a rubber spatula.
With the motor running, add the vinegar and 2 teaspoons salt. Slowly drizzle in the olive oil. The mixture will turn bright orange or dark pink and become smooth and emulsified, like a salad dressing. If it still seems watery, drizzle in more olive oil until texture is creamy.
Strain the mixture through a strainer or a food mill, pushing all the liquid through with a spatula or the back of a ladle. Discard the solids. Transfer to a large pitcher (preferably glass) and chill until very cold, at least 6 hours or overnight.
Before serving, adjust the seasonings with salt and vinegar. If soup is very thick, stir in a few tablespoons ice water.