Oh summer! You won't get away from me yet ...
Making gazpacho is something I've never done before, and it was on my [short] list of things to try this summer. We had piles of tomatoes and bell peppers from the garden. I just had to find a really good quality red wine vinegar (I used Chianti vinegar) and a nice crumbly sourdough bread, which I pulsed into large crumbs.
Certainly it's every bit as labor intensive as the tools you have. I hand-diced the vegetables individually, but if you use a food processor it would reduce time significantly.
After checking around I decided on this basic recipe, but since I like a more robust flavor I think I would add more onion and slightly more vinegar next time. Plus, maybe a diced jalapeno garnish.
Chill it overnight; then serve in a frosted, footed bowl. It tastes even better today.
