Start by gathering all your fresh produce. Chop the ripe tomatoes into quarters, peel and dice the cucumber, remove the seeds from the bell pepper and chop it, and finely chop the red onion.

In a blender or food processor, combine the chopped tomatoes, cucumber, bell pepper, red onion, and minced garlic. Blend until you achieve a smooth, silky texture, leaving a bit of texture from the vegetables.

Drizzle in the olive oil and lemon juice (or red wine vinegar) while blending slowly to incorporate. Season with salt and pepper to taste.

Transfer the mixture to a bowl or container. Cover it and pop it in the refrigerator for at least one hour.

Once chilled, give your soup a good stir, ladle into bowls, and garnish with fresh basil. Optionally, add crunchy croutons or a drizzle of olive oil.