Quarter the tomatoes, peel and slice the cucumber, de-seed and quarter the pepper and cut the onion in half. Reserve 1 tomato, 2 slices of cucumber and 1/4 of the pepper.
Add the veggies that you have not set aside into a blender. Add the remaining ingredients, using just 3 tablespoons of the oil, and blend on high until smooth and creamy. Place in the fridge to chill.
Finely chop the rest of the ingredients and add them to a bowl. Toss in a few extra herbs (if you have them), the remaining 1 tablespoon of oil and a pinch of salt. Stir to combine.
When ready to serve, pour the soup into bowls. Top with the "chopped" salad, a crack of fresh pepper and enjoy!
Cut the tomatoes into quarters, setting 1 whole tomato aside. Add the rest to a blender. Peel the cucumber and cut into thick slices, setting 1 or two slices aside. Add the rest to the blender with the tomato. Remove the seeds from the pepper and cut into quarters, setting one quarter aside. Again, add the remainder to the blender. Chop the red onion into four pieces, setting one piece aside, and tossing the rest in the blender! Add the rest of the ingredients to the blender, reserving a bit of the fresh herbs and using just 3 tablespoons of olive oil. Blend on high until smooth, adding more water as needed. Place in the fridge while we make the garnish. Dice the reserved vegetables into small pieces and place in a bowl. Add the reserved herbs (or chop a few more if you forgot!) and the remaining olive oil. Stir together. When ready to serve the gazpacho, pour into four bowls. Top with the garnish, a bit of fresh pepper and chili flakes (if you want extra heat) and enjoy!