4 cups yellow or orange cherry tomatoes, divided
2 mini cucumbers, divided
2 tbsp chopped fresh basil leaves, divided
2 garlic cloves
1 yellow bell pepper, stemmed, seeded, and cut into large chunks
1 jalapeno pepper, stemmed and seeded
4 cups fresh corn kernels (5 to 7 ears), divided
1 cup ice cubes
1/4 cup extra-virgin olive oil, plus more for serving
3 tbsp sherry vinegar, plus more as needed
1 tsp fine salt, plus more as needed
water, as needed
Halve 1 cup tomatoes and thinly slice 1 cucumber. Transfer to a bowl and reserve for garnish.
Cut remaining cucumber into chunks and transfer to a blender. Add 1 tbsp basil, remaining 3 cups tomatoes, garlic, bell pepper, jalapeno, 3 cups corn, ice oil, vinegar, and salt. Blend until smooth. If too thick, add water as needed. Taste, and add more vinegar and salt as needed. Cover and refrigerate until ready to serve.
Just before serving, stir remaining 1 cup corn and remaining 1 tbsp basil into reserved tomatoes and cucumbers.
Divide soup among bowls. Top each with garnish, drizzle with olive oil, and serve cold. Serves 4.