Appears in Cook's Illustrated July/August 2001
This recipe makes a large quantity because the leftovers are so good, but it can be halved if you prefer.
For the best gazpacho recipe, with clearly flavored, distinct vegetables in a bracing tomato broth, we chopped the vegetables separately in a food processor, tossed them in a sherry vinegar marinade, used a fresh-flavored tomato juice, and ...