Chilled Sonoma Tomato Vegetable Soup

Directions

Cut tomatoes, cucumbers, bell peppers, celery and onion into 1 inch pieces.

Place in a stainless-steel bowl along with jalapeno and Serano chilies.

Add tomato juice, vinegar and olive oil.

Season lightly with salt and peppers.

Cover and refrigerate overnight, stirring occasionally.

Place the mixture in a food processor and mince until the vegetables are fine but still have some texture to them.

Return the mixture to a bowl, add the chopped herbs and correct the seasonings to taste.

Chill and serve in ice-cold bowls.