Roughly chop all the vegetables. Marinate in salt, pepper, and vinegar-soaked bread for approximately 8 hours.
Blend all the ingredients in a blender until smooth.
Season with more vinegar and cayenne and emulsify with the olive oil.
Note: Make sure prior to serving, the gazpacho is removed from the fridge at list 20 minutes prior of serving.
Chef Notes: This dish is based on creating a wonderful and fresh summer soup by using fresh ingredients from your garden. Wine Pairing: Sauvignon BlancJuice Pairing: Strawberry Cha-Cha Equipment: Vitamix A2300