To a food processor add the tomatoes, garlic, 1 cucumber cut into 1-inch chunks, red and yellow bell pepper, vinegar, EVOO, salt and pepper. Blitz until a chunky sauce forms, about 1 minute. If you like it smoother, blend in a high powder blender such as a Vitamix and strain through a fine mesh strainer.
Pour into a bowl and taste for seasoning, adding more salt or pepper if needed. Add in 1/4 cup of minced chives and stir. Place in the fridge and chill for at least 1 hour to allow the flavors to meld.
To a small bowl add the remaining 1/4 cup of chives along with the minced basil, parsley and dill. Add a sprinkle of salt and pepper and toss together.
Cut the other cucumber into 1/4-inch dice.
To serve ladle some of the chilled soup into a shallow bowl. Top with a sprinkle of the herb salad, a handful of diced cucumbers and a drizzle of EVOO.
Recipe Courtesy of Megan Mitchell
Paid Partnership with Bonnie Plants