Heirloom tomato gazpacho, a raw, easy chilled tomato soup made with cucumber, scallions and a little spice from red pepper flakes. Your favorite salad in a soup form!
Dice the 2 1/2 pound of tomatoes, the pepper, shallots and cucumber into large chunks. Add them to the bowl of a food processor together with the olive oil and garlic. Process until combined but with a rustic texture.
Transfer to a bowl and stir in the red wine vinegar and sea salt. Adjust seasonings a few times with more sea salt and vinegar until your taste buds are happy.
Divide between serving bowls and garnish with the sliced tomatoes and scallions. Sprinkle all over the top with the fresh herbs and finish with a drizzle of extra virgin olive oil.