Heirloom Tomato Gazpacho Recipe

I've been looking for a recipe like this. Is there any cooking or chilling involved (for the soup base), or is everything prepared and served at room temp? Also, how fine of a mesh do you use to strain it?

[Edit] I finally tried it and it worked great using ingredients prepared at room temp, and an ordinary (not fine) strainer.

One mistake I made was adding evoo during the blending process which made the soup a little oily.

In the future, I'll probably experiment with the peppers and vinegars, but the basic recipe is very good. Next time, I might try to kick it up a notch (pardon the expression) with a tiny bit of jalepeno.