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. Top with few sprinkles of olive oil.
1 large tomato, cut into chunks 26
2 cucumbers, peeled, seeded, and chopped 48
1 red bell pepper, chopped 30
1 small garlic clove, finely grated
1/4 teaspoon sherry vinegar
1/4 teaspoon red-wine vinegar
1 tablespoon extra-virgin olive oil, plus more for serving 120
Coarse salt and ground pepper