3lbs of on-the-vine tomatoes (approx. 10 tomatoes), cut into quarters and de-seeded, approx. 4 cups
2 tablespoons jalapeño (1 medium jalapeño), chopped very finely
1/8 cup red onion (approx. 1/4 medium red onion), roughly chopped
1+1/2 teaspoons garlic (approx. 2 cloves), pressed
2 cups english cucumber (approx. 1 english cucumber), peeled and de-seeded, cut into medium sized pieces
1+1/3 cup red pepper (approx. 1 large pepper), stem and seeds removed, roughly chopped
1+1/2 teaspoons sea salt
1/2+1/8 cup olive oil
2 tablespoons sherry vinegar
1/4 teaspoon black pepper
Chives, finely diced, sprinkle over top with each serving
Place all vegetables in a large mixing bowl and sprinkle with the sea salt. Toss well and allow to sit aside for a minimum of 30 minutes.
Once time is up, place a colander into a deep bowl and pour the vegetables into the colander, separating and saving the liquid in the bowl. Set liquid aside.
Place a piece of parchment paper on a baking sheet and evenly spread the vegetables, put into the freezer for 30 minutes or until partially frozen.
Once 30 minutes is up, take veggies out and let thaw completely.
Combine thawed veggies, the saved liquid, olive oil, sherry vinegar an black pepper into a high speed blender. Blend on medium-high for up to 5 minutes, stirring often.
Pour the chilled soup through a colander in a large bowl, using a spatula to sift the soup through. This will help to remove any of the tougher tomato or red pepper skins.
Serve with fresh chives or pour the soup into a glass container and chill in the fridge for up to 3-4 days.