Ingredient

• 1 English cucumber
• 2½ pounds ripe tomatoes, chopped
• 2 fresno chiles, or ½ red bell pepper, stemmed and seeded
• ¼ small red onion, rinsed
• 2 garlic cloves
• ¼ cup chopped fresh cilantro, plus more for garnish
• 3 tablespoons sherry vinegar or red wine vinegar
• ½ cup extra virgin olive oil, plus more for drizzling
• 1¼ teaspoons sea salt
• ¼ teaspoon freshly ground black pepper
• Cherry tomatoes, for garnish
• Fresh herbs, for garnish

Direction

1. Finely chop ¼ of the cucumber and reserve for garnish.
2. Peel the remaining cucumber, cut into chunks, and transfer to a blender. Add the tomatoes, peppers, onion, garlic, cilantro, vinegar, olive oil, salt, and pepper. Blend until smooth. Season to taste and chill for at least 2 hours.
3. Serve the soup garnished with the reserved diced cucumber, cherry tomatoes, fresh herbs, drizzles of olive oil, and freshly ground black pepper.