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Shuck the corn, and discard the husks.
Shave off the kernels off the cob into a large mixing bowl. Then milk the cob into the bowl by running the back of your knife down the cob to remove any remaining kernel bits and juice.
Next add the tomatoes, bell pepper, onion, olive oil, apple cider vinegar, salt and pepper and stir to combine. Allow this mixture to sit uncovered and undisturbed for 30 minutes.
While the soup is sitting, make the salad by combining the cucumber, red onion, parsley, olive oil, lemon juice, salt and pepper in a bowl, stir and set aside.
Then blend the soup in soup batches in a blender until smooth. Run the soup through a fine mesh sieve and refrigerate for 4 hours or until chilled.
Divide the soup into bowls and serve chilled with the cucumber salad, a drizzle of olive oil and pinch of black pepper on top.