Sour cream, diced avocado and cilantro, to garnish (optional)
*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
1. Dice 1/2 cup tomatoes, 1/4 cup bell pepper and 1/4 cup cucumber. Combine in medium bowl; set aside.
2. Roughly chop remaining tomatoes, bell pepper, cucumber, onion and celery. Place in food processor with all remaining ingredients except garnishes; blend until smooth. (You may have to do this in batches.) Transfer to large bowl, stir, cover with plastic wrap. Cover reserved tomato mixture with plastic wrap. Refrigerate both overnight.
3. Ladle equal amounts of soup into 6 soup bowls. Top with reserved tomato mixture. Garnish with dollop of sour cream, avocado and cilantro, if desired.
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