18 - 9 inchcucumberpeeled, seeded, and cut into chunks
1red bell peppercored, seeded, and chopped
1small red onioncut into chunks
1small jalapeñooptional, seeded, ribs removed, and chopped
1 - 2clovesgarlicdepending on your taste
2teaspoonskosher salt or to taste
¼cupred wine vinegar
½cupextra virgin olive oil
Combine tomatoes, cucumber, pepper, onion, jalapeño, celery, and garlic together in a blender or food processor. Puree until the soup is smooth and emulsified. You may have to do it in batches (See Note). Add the remaining ingredients and blend until smooth. The color will be more orange than red. Taste and season with more salt and pepper, if needed. Adjust to your taste.
Transfer soup to a large pitcher or sealed container. Refrigerate for 4 - 6 hours, or until completely chilled.
When serving, drizzle with a little olive oil and fresh black pepper. You can dice some red bell pepper and cucumber and sprinkle a little on top for garnish.
If your blender container gets too full after adding the vegetables, pour out half into a bowl and continue recipe by adding half of the spices and liquids. Repeat with other half. You can then combine it in a large bowl or pitcher.