Step 1: Prepare your vegetables. Wash all produce thoroughly. Core and roughly chop the heirloom tomatoes. Peel (if desired) and roughly chop the English cucumber. Core, deseed, and roughly chop the red bell pepper. Roughly chop the red onion and peel the garlic cloves.
Step 2: Blend the soup ingredients. In a high-speed blender, combine the chopped tomatoes, cucumber, red bell pepper, red onion, garlic, fresh basil leaves, extra virgin olive oil, red wine vinegar, salt, and black pepper. Blend on high until the mixture is completely smooth and creamy. If the soup is too thick for your preference, add a tablespoon or two of ice water at a time until the desired consistency is reached.
Step 3: Adjust seasoning and chill. Taste the blended soup and adjust salt, pepper, or vinegar as needed. Pour the soup into a pitcher or an airtight container. Cover and refrigerate for at least 2 hours, or preferably 4 hours, to allow the flavors to meld and the soup to become thoroughly chilled. Chilling is crucial for the best flavor and refreshing experience.
Step 4: Serve and garnish. Once thoroughly chilled, give the soup a good stir. Ladle into individual bowls. Garnish each serving with a drizzle of extra virgin olive oil, a few fresh basil leaves, or finely diced cucumber and tomato. Serve immediately and enjoy the ultimate refreshing summer soup!