Step 1

Reserve a handful of the cherries, half of the cucumber chunks and half of the bell pepper chunks for the topping. Slice them as thinly as possible, keeping them in separate piles.

Step 2

In a blender, combine the remaining cherries, cucumbers, bell pepper, garlic, olive oil, water, vinegar, salt and ice and puree until smooth. Taste, and season with more salt and/or vinegar as needed.

Step 3

Divide the soup among four serving bowls. Top with mint leaves and the reserved cherries, cucumbers and bell pepper. Drizzle with olive oil and serve cold.