A chilled and refreshing Spanish soup perfect for hot summer days.
Peel the tomatoes by blanching them in boiling water for 30 seconds, then transferring to cold water.
Blanching makes peeling tomatoes much easier and preserves their fresh flavor.
Chop the peeled tomatoes, cucumber, bell pepper, and onion into small pieces.
Uniformly sized pieces blend more evenly for a smoother soup.
Combine the chopped vegetables, garlic, olive oil, vinegar, salt, cumin, and pepper in a blender.
Blend until smooth for a traditional texture, or leave slightly chunky for a rustic feel.
Chill the blended soup in the refrigerator for at least 2 hours.
Chilling enhances the flavors and makes the soup refreshing.
Serve the chilled soup in bowls, garnished with croutons and grated hard-boiled egg.
Add garnishes just before serving to maintain their texture.
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