Char the tomatoes, peppers, onion, and two of the garlic cloves using your preferred method (roasting under the broiler, on a gas stove, or on a grill). Don't burn too much -- you'll be using the skin in the recipe for the smoky flavor.
Cut the tomatoes into chunks and remove the core if it's too fibrous.
Cut the bell peppers into chunks and remove the seeds.
Remove the jalapeño seeds if you don't want this to be too spicy. (I keep them!)
Cut the onion into chunks.
Add all of the charred vegetables into a blender, along with the peeled cucumber, one clove of raw garlic, the parsley and cilantro.
Pulse a couple of times, then add the cold water, sherry vinegar, lemon juice, and spices.
Blend on high and as blending, slowly add the olive oil.
Taste and if necessary add more cold water, olive oil, lemon juice or seasoning.
Chill in the fridge until ice cold.
Enjoy topped with some additional diced cucumber, and homemade croutons (both optional!).