INGREDIENTS

1 large tomato, cut into chunks

• 2 -inch piece cucumber, peeled, seeded, and chopped

• 2 -inch-wide strip bell pepper, chopped

• 1 small garlic clove, finely grated

• ¼ teaspoon sherry vinegar

• ¼ teaspoon red-wine vinegar

• 1 tablespoon extra-virgin olive oil, plus more for serving

• Coarse salt and ground pepper

• Toasted country bread, for serving

• Shaved Manchego cheese, for serving

• PREPARATION

• In a food processor, puree tomato until almost smooth. Add cucumber, bell pepper, garlic, vinegars, and oil and season with salt and pepper. Pulse until mostly smooth.

• Chill soup in the refrigerator 30 minutes (or up to 8 hours). Adjust seasoning; thin with water if necessary. Brush bread with oil. Serve soup drizzled with oil and topped with cheese, with bread alongside.