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Place the peppers directly on a hot grill and char all sides. Alternatively, place hte peppers on a baking sheet and char under a broiler set on high. Place the charred peppers in a sealed paper bag and allow them to steam for 5 minutes. Using a paring knife, scrape off the blackened skin. Slice peppers in half. Remove and discard the seeds and stems. Puree peppers in a blender or food processor. Add tomatoes, cucumber, garlic, vinegar and salt and pepper to taste. Blend until smooth. With the processor running, add the oil in a steady stream and mix until incorporated. Season with salt and pepper to taste. Cover and chill 2-3 hours. Whisk the soup briefly before serving. Garnish each portion with the chopped cucumbers, parsley, chives and toasted croutons. Serve with Grilled Garlic Toasts. This soup is best served the same day it is made.
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