I made up a batch of gazpacho yesterday. Tomatoes, cucumber (half), sweet peppers, onion, garlic and some Thai chilis for a touch of heat.
I use Kenji's method of adding some salt and sugar to the chopped vegetables and leave sit for 45 minutes to draw out the liquid. I also separate the seeds and gel in a separate bowl, treat them the same, and recover all the gel and liquid sans seeds by passing through a sieve. Add seasoning (pepper, herbs, smoked paprika), olive oil and red wine vinegar. Process with stick blender, cover, refrigerate overnight for the flavours to meld and to check the seasoning at the proper serving temperature. Yield was a tad over two liters. Freezes well.
I don't add any bread and I do leave the tomato skins (sorry @Shelby).
