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Almost more a drink than a soup, the time for this classic Spanish appetizer is now--before summer comes to an end. It can be made fresh; or in advance and kept in the fridge for up to 3 days.
Cut tomato, cucumber, peppers, onion and garlic into small chunks and place in a blender. Pulse with ½ cup of water and 2 Tbsp. lemon juice, until smooth. Strain through a sieve in small amounts; then stir in 3 Tbsp. olive oil and season with salt and pepper, to taste. Serve chilled in bowls or in tumblers.