Cut an X on the top and bottom of the tomatoes. Submerge the tomatoes in boiling water for 30 seconds to 1 minute. Plunge the tomatoes into an ice bath and then peel the skin off the tomatoes. Remove the seeds from the tomatoes.

Coarsely chop half of the tomatoes and mince the second hand of the tomatoes. Coarsely chop half of the cucumber (which would be ¼ of the whole English cucumber, scraping out the seeds from the cucumber too), bell pepper and celery stalk. Mince the second half of the cucumber, bell pepper and celery stalk.

Mince the jalapeño and shallot and crush the garlic clove.

Place the coarsely chopped vegetables and the slice of bread, torn into pieces into a food processor and pulse until it's completely pureed. The bread is completely optional. Your soup will be smoother without the bread. The bread gives the soup creaminess.

Add the olive oil and the sherry vinegar and pulse to combine again.

Pour the mixture into a large bowl.

Add the minced vegetables, the crushed garlic clove, tomato juice and season to taste with salt and pepper and more olive oil and sherry vinegar, if needed.

Refrigerate for at least 30 minutes, or overnight.

Remove the crushed garlic clove before serving. Garnish with fresh herbs, more minced vegetables and olive oil and/or sherry vinegar.