Peel and seed 2 pounds of tomatoes. Finely chop the remaining ½ pound and place in a small mixing bowl. Place tomatoes in a Vitamix with the tomato juice.
Peel the cucumber and cut in half. Roughly chop one half and place in the blender with the tomato. Finely dice the other half and add to the diced tomatoes. Cut the pepper in half, roughly chop one half and place in the blender. Finely dice the other half and add to the tomato salad. Add the onion to the salad and refrigerate.
Add garlic, basil, vinegar, lemon juice, olive oil, worcestershire sauce, and hot sauce to the blender. Puree until smooth. Chill for two hours.
Season to taste with salt and pepper. Add the salad to the soup and garnish with extra basil and a drizzle of olive oil.
Notes
To peel the fresh tomatoes, cut a small 'X' in the bottom of the tomatoes and drop them into boiling water. Cook 30 seconds and plunge into ice water. Peel skins and discard. Cut tomatoes in half and remove the seeds.
If storing for more than the 2 hours keep the salad separate from the puree to prevent the soup from becoming watery.
Worcestershire sauce is a fermented fish sauce and is not suitable for vegetarians. Please omit for vegans and vegetarians.