Make a cross in the top of each fresh tomato, place in a large jug and cover with boiling water for a minute or two. The skin will start to peel away from the cross you made and then you should be able to peel them.
Place the peeled tomatoes in a blender or food processor and blitz until they form a chunky puree, about 20 seconds.
Then add all the other ingredients gradually, in large chunks, blending in between additions. You might need to add the olive oil halfway through if the ingredients start looking a little too thick. You might also find you want more than a cupful of oil or a little less, depending on what texture you like.
Taste the soup, season (it will take quite a lot of salt), add more chilli if you want more heat, more olive oil, or the can of tomatoes if you feel it needs it. Remember that the flavours will enhance the longer you leave it to chill.
Decant into a large bowl, cover with clingfilm and chill for several hours.
Ladle into large bowls and sprinkle with the chopped cucumber and tomato and a drizzle of olive oil. Enjoy!