Lay a cucumber horizontally on the cutting board. Plunge an apple
corer into it vertically, removing several rods of cucumber. Cut
those rods into coins about ¼ inch thick, discarding any that have
too many seeds. Lay a few cucumber coins into each of the four
bowls.
Cut the leftover cucumber into chunks and place in a blender
with the green pepper and the garlic. Add ½ cup water and blend
for 30 seconds. Press through a chinois or strainer into a pitcher.
Prepare the tomatoes: slice the top and bottom off each tomato
so you create two flat surfaces. When you do this, make sure to
expose the seed packets on the inside (so cut at least an inch off
the top and bottom). Then, cut a vertical slice next to one of the
membranes all the way down so you can open the tomato like a
book to reveal the seed packet inside (this is the gelatin-like
substance* holding all the seeds together). Remove the seed packet
with the blade of the knife, keeping it together and lowering it
carefully into the presentation bowl. Repeat so that each bowl has
3 seed packets.
Cut the remaining tomato parts into chunks and place in the
blender. Blend on a very low speed for 30 seconds. Strain into the
same pitcher with the cucumber, green pepper, and garlic juice*.
Whisk the olive oil into the pitcher along with the sherry
vinegar. Add salt and taste to adjust.
Pour the finished mixture into the serving bowls over the
cylindrical cucumber rounds and tomato seed packets. Garnish
with edible flowers, if using, and serve immediately.