Chilled Sonoma Tomato Vegetable Soup

16 ripe tomatoes, blanched, peeled and seeded

4 English cucumbers, peeled and seeded

4 large red bell peppers, seeded

2 stalks celery

1/2 medium onion

1 small jalapeno pepper, cored, seeded and -- chopped fine

1 Serrano pepper. cored, seeded and -- chopped fine

1/2 cup tomato juice

7 tablespoons sherry wine vinegar

6 tablespoons olive oil

Salt and freshly ground pepper and cayenne pepper to taste 1/4 cup chopped mixed fresh herbs (Italian

parsley, chives, cilantro and tarragon

1. 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 tom ato juice, vinegar and olive oil. Season lightly with salt and peppers. Cover a nd refrigerate overnight, stirring occasionally.

2. Place the mixture in a food processor and mince until the vegetables are fin e but still have some texture to them. Return the mixture to a bowl, add the ch opped herbs and to a bowl, add the chopped herbs and correct the seasonings to taste. Chill and serve in ice-cold bowls.