Creamy Gazpacho

Eating well today.  Harvest time is great.  Yesterday I bought about $50 worth of vegetables from the farmer's market.  I could hardly lug them home!  Enough ingredients to make some great salads and my special plan: a creamy gazpacho.  I had never made a gazpacho before but inspired by my weekly Cook's Illustrated email I gave it a go.  The recipe was pretty easy and just involved a lot of chopping which I suppose is expected.  The kicker is that you can't eat any before it "rests" overnight to develop flavours.  Well, this is the next day and the soup is fabfabfabulous.    Here is a picture of it, garnished with basil and chopped onions, pepper, cucumber, and tomato.