Tomato soup Gazpacho

Ingredients:

• 9 large ripe tomatoes
• 2 medium cucumbers, peeled, seeded and sliced
• Half an avocado, sliced
• 1 medium red onion, chopped
• 1 chopped bell pepper
• 1/3 cup olive oil
• 6 tablespoons red wine vinegar (or to taste)
• 3 finely chopped cloves of garlic
• 1 - 2 finely chopped jalapeño peppers
• Salt and ground black pepper
• 1/4 cup thinly sliced ​​fresh basil, cilantro, or parsley leaves (optional)

Preparation:

1. Core the tomatoes and plunge them into boiling water for about 10 seconds to make the skins easier to peel. Place the tomatoes in ice water to cool, then peel off the skins.
   
   Cut the tomatoes in half crosswise and squeeze the juice and seeds into a sieve set over a bowl. Reserve the juice and discard the seeds. Puree half the tomatoes in a food processor or blender. Coarsely chop the remaining tomatoes.
2. In a bowl, combine the chopped and pureed tomatoes and add the remaining juice. Add the cucumbers, avocado, red onion, bell pepper, oil, vinegar, garlic, and jalapeños. Season with salt and pepper to taste.
   
   Chill for at least an hour before serving. Ladle the gazpacho into 6 serving bowls. Garnish with fresh herbs, if desired.