Put your food processor and a large non-metal bowl side by side near your cutting board. (What makes this soup special is the combination of puréed veggies with a few finely diced, chunky ones.) Dice your tomatoes and other veggies, tossing the rough cut ones (and the funky little slivers of tomato you get up near the stem) in the processor and about a tomato's worth of nicely diced tomato and 1 tablespoon each of red onion and cucumber in the non-metal bowl. Run the food processor then pour the purée over the reserved diced veggies in the non-metal bowl.
Stir in the vinegar, olive oil, lemon juice and salt. Taste and adjust seasoning as you like. Enjoy!