Summer Gazpacho - Mikaela Reuben

Ingredients

• 3 lbs on-the-vine tomatoes (approx. 10 tomatoes), quartered and deseeded (about 4 cups)
• 2 tablespoons jalapeño (1 medium jalapeño), finely chopped
• 1/8 cup red onion (approx. 1/4 medium red onion), roughly chopped
• 1 1/2 teaspoons garlic (approx. 2 cloves), pressed
• 2 cups English cucumber (approx. 1 cucumber), peeled, deseeded, and cut into medium pieces
• 1 1/3 cup red pepper (approx. 1 large pepper), stem and seeds removed, roughly chopped
• 1 1/2 teaspoons sea salt
• 1/2 cup + 1/8 cup olive oil
• 2 tablespoons sherry vinegar
• 1/4 teaspoon black pepper
• Finely diced chives for garnish