How to Make It
Combine all ingredients in a nonreactive bowl. Cover and chill 12 hours.
Transfer mixture to a food processor, and pulse until coarsely chopped. Line a fine wire-mesh strainer with 2 layers of cheesecloth, and set over a second nonreactive bowl. Pour tomato mixture into cheesecloth, loosely tie, and strain in refrigerator 8 hours or overnight.
Squeeze cheesecloth and its contents to extract as much liquid as possible. Discard solids. Season gazpacho with salt to taste, and serve chilled.