• 4-6 medium to large very ripe tomatoes, roughly chopped
• 1 whole cucumber, peeled and chopped
• 2 red bell peppers, deseeded and chopped
• 2 cloves garlic, peeled
• 1/4 - 1/2 cup (60-120ml) extra virgin olive oil
• 1 tbsp. sea salt
• 1-2 tbsp. white balsamic or sherry vinegar
• 3-5 tbsp. roasted Hatch green chiles

Garnish

• fresh jalapeño
• grape tomatoes
• red pepper
• extra virgin olive oil
• black olives
• garlic croutons
• cucumber

1. This is the easiest recipe! Peel and slice cucumber, deseed and slice pepper and chop tomatoes, de-skin garlic, dice chile peppers. 
2. Add all veg to a blender alongside oil and blend on 'soup' setting for a smoother consistency. Add salt, vinegar and green chiles to taste and blend once more. Taste and adjust seasoning. 
3. We don't find it necessary to pass the soup through a sieve, but depending on the strength of your blender you may choose to do so.  
4. Chill for a minimum of 2 hours in the fridge for maximum refreshment!  
5. Finish with a healthy drizzle of olive oil and whatever garnishes you like. Adding a bit of crunch from a fresh jalapeño or crouton provides a satisfying balance, I highly recommend it! 

Notes: This recipe has a mild amount of heat to it, so as not to overpower the other flavours. Feel free to turn it up by adding in more chiles as you see fit.