2 (28-ounce) cans whole peeled tomatoes, drained
4 scallions
1seedless English cucumber, unpeeled and seeds removed
1 yellow bell pepper
1 jalapeno pepper
1 large red onion
6 garlic cloves
½ cup sherry vinegar
½ cup good olive oil, plus extra for toasts and drizzling
½ teaspoon celery salt
¼ teaspoon crushed red pepper flakes
2 tablespoons tomato paste
1-1/2 cups tomato juice
Kosher salt and freshly ground black pepper

1 baguette
4 ounces goat cheese