8 oz. ripe red tomatoes (about 1 large) 1 red bell pepper
1 serrano chile 1 large cucumber
1 red onion Kosher salt and freshly ground black peper
½ c. extra-virgin olive oil, plus more for serving 2 Tbsp. red wine vinegar
1 pint mixed cherry tomatoes, such as Sweet 100s, Sun Gold, or red pear, cut in half
¼ c. fresh flat-leaf parsley leaves, coarsely chopped 2 Tbsp. chopped fresh chives
Dice the red tomatoes. Cut the bell pepper and the chile in half and remove the seeds and stems. Coarsely chop the pepper and chile. Be careful not to handle the hot chile seeds too much with your bare hands and to wash your hands, knife, and the cutting board thoroughly after chopping the chile. Peel the cucumber and remove the seeds. Roughly chop three-quarters of the cuke. Cut the remaining piece into small dice for garnish and set aside. Peel the red onion and cut into small dice. Set half of it aside for garnish. Working in batches, combine the chopped tomatoes, bell pepper, chile, cuke, and onion in a blender and season with salt. Blend on low speed until the veggies begin to turn into a puree. Turn off and scrape down the sides of the blender. Turn the speed to high and slowly pour in the olive oil. Blend until very smooth. Pour through a mesh strainer into a large bowl, using a wooden spoon to press the mixture against the sides of the strainer to extract all the liquid possible. There should be 2 to 3 Tbsp. solids left behind in the strainer; re-blend the mixture if you have more than that. Stir the reserved diced cuke and onion along with the cherry tomatoes, parsley, chives, and red wine vinegar into the blended soup. Season with salt and pepper to taste. Refrigerate the soup for at least 8 hrs. or overnight. To serve, ladle into chilled soup bowls and drizzle with olive oil.