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Blend the veggies: Core and chop 1 pound ripe tomatoes, 1 pound peaches, and ½ red bell pepper—no need to peel them. Peel and chop 1½ cups English cucumber, 1 small onion, and 1 small clove garlic (if using).Add all the chopped veggies to a large bowl and blend with an immersion blender until smooth. Otherwise, use a high-speed blender but might have to work in batches.
Add olive oil: While the blender is running, add 2 tablespoons red wine vinegar and ½ teaspoon salt. Then slowly pour in 2 tablespoons extra virgin olive oil to help create a smooth, creamy texture. You can go up to ½ cup (60ml) of oil if you want a richer soup.
Strain (optional): For a silky-smooth texture, pour the soup through a fine-mesh sieve into a bowl. Use the back of a spoon to press out as much liquid as possible, then discard the solids. If you like a more rustic texture, you can skip this step.Chill: Transfer the soup to an airtight container and refrigerate for at least 1 hour. For the best flavor, chill it for up to 8 hours.
Serve cooled: Before serving, stir the soup well and taste it. Adjust the salt or vinegar if needed. Serve it in bowls topped with 4 tablespoons crumbled feta, diced peach, and a few fresh basil leaves. Or pour it into glasses over ice for a refreshing drinkable version.