Even the rabbits have left it alone. Last month, I had a chance to visit Spain. There, it's a tradition. While there are hundreds of versions, the red gazpacho we're going to make seems to be the favorite.
Real gazpacho begins with fresh vegetables.
Since there is no cooking, you have to rinse them well. You can chop all the vegetables by hand, but a food processor will be quicker. By using the pulse function, you can get the exact size you want. But be careful, you'll get puree if you over-pulse. I use pumpernickel because it adds so much flavor and color.