This is a great way to enjoy the bounty of summer. It's also a great way to clean out the veggie drawer in the fridge, as I tend to be very flexible with this recipe…if I have radishes that need to be used, I will throw them in, too...whatever you have that you think will work, add it! And the gazpacho gets better with time, so it's best to make it the day before you want to eat it. Be sure and add a generous splash of sherry vinegar to each bowl when serving. It's essential and elevates this simple soup to new heights.
Mix all the ingredients together in a bowl or other container and stir until combined. Cover and let sit in the refrigerator overnight so the flavors meld.
The next day, remove the thyme stems and leave the thyme and puree all the ingredients in a blender until the gazpacho is smooth, or almost smooth—I like to keep just a little texture in it, which means I will generally puree about ¾ of the gazpacho and leave the rest as is.
Refrigerate the gazpacho until ready to serve. Serve with a glug of EVOO, a splash of sherry vinegar and some fresh herbs for a perfect combination of flavors.
You can also top the gazpacho with boiled shrimp, diced avocado, lump crab meat, chopped tomatoes, a dollop of plain yogurt or sour cream and even croutons for additional texture and color.