I needed to use some ripe tomatoes from the garden, so I searched the internet for a gazpacho recipe that uses all fresh tomatoes (no canned sauce or tomato juice) and is gluten free (no bread to thicken). Found this recipe and although it’s very basic and easy, it’s the best gazpacho I’ve ever made!
My tweaks: Used banana pepper and poblano instead of yellow sweet pepper. I subbed fresh parsley for the cilantro because that’s what I had available. I used my mini food processor to blend most of the tomatoes (and the garlic and parsley), but left some tomatoes chopped for texture. I used my Cuisinart chopper (like a Slap Chop) to get a fine chop on the onion and cucumber.