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Optional – blanch the onions and garlic to keep the flavour, but remove much of the fierceness. Put the chopped onion and garlic in a sieve and pour a kettle of boiling water over them.
Prepare the red pepper and cucumber, by dicing roughly. Reserve a spoonful of each for the garnish and to add extra texture if desired.
Place the remaining canned tomatoes, onion, garlic, red pepper and cucumber in a bowl and whizz with an immersion or stick blender (or use a jug blender or food processor).
Add the lemon juice, vinegar and olive oil and generously season with pepper & salt. Whizz again until all the oil is emulsified. Check the seasoning and add more if needed.
Quickly whizz in the reserved ingredients for a chunkier soup.
Chill for several hours before garnishing and serving. Eat within 24 hours.