Cut off the ends of the English hothouse cucumber, peel and coarsely chop it. Remove seeds and stem from the red bell pepper, and dice it.

Set aside a small portion of both cucumber and red bell pepper for garnish, while the remaining chopped vegetables will form the soup base.

In a medium bowl, combine chopped cucumber, red bell pepper, ripe tomatoes, shallot, minced garlic, vinegar, and kosher salt. Let sit for at least 30 minutes.

Transfer the vegetable mixture to a blender and add olive oil. Blend until silky smooth, about 1-2 minutes. Adjust seasoning as needed.

Strain the blended gazpacho through a fine-mesh sieve into a large bowl or pitcher. Cover and refrigerate for at least 1 hour.

Ladle the gazpacho into bowls and garnish with reserved diced cucumber, red bell pepper, cherry tomatoes, and chives. Drizzle with olive oil before serving.