Wash carefully and gently all the veggies using cold water.
Core and dice the tomatoes.
Remove the seeds and ribs of the peppers before you dice them.
Peel and dice the cucumber.
Peel, core and chop the clove of garlic.
Add all the ingredients into the blender and puree the mix, gradually increasing the speed.
With the blender still running add the olive oil in a steady stream and keep blending until getting a very smooth and silky mixture.
Taste it and add more salt if needed.
Strain using a fine-mesh sieve if you want a total fine and drinkable consistency. To my taste, the result it´s fine directly from the blender because I like the rustic appearance that the teeny tiny peels of the vegetables, specially the tomatoes, that´s why I don´t peel them either, although other chefs say you should do it before blending.
Cover tightly and refrigerate at least 6 hours or overnight.
Serve it extra cold and make sure to stir well and adjust of seasoning before.