Gazpacho

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1 clove garlic, peeled

Kosher salt

1 1/2 pounds vine-ripened tomatoes, preferably heirloom varieties, roughly chopped

8 ounces cucumbers, peeled, seeded and roughly chopped

2 scallions (white and green parts), roughly chopped

1/2 green bell pepper, cored, seeded and roughly chopped

1/4 jalapeno, stemmed and roughly chopped (with seeds if you like the heat)

1/4 cup roughly chopped fresh flat-leaf parsley

2 tablespoons roughly chopped fresh mint

Freshly ground black pepper

2 tablespoons extra-virgin olive oil, plus more for garnish

1 tablespoon sherry vinegar

1 1/2 cups chilled low-sodium tomato juice

4 ice cubes

4 tablespoons cubed cucumber, for garnish, optional