What’s the next best thing to standing in a huge vegetable garden, picking ripe red tomatoes and green bell peppers and eating them right on the spot? Gazpacho (gahz-PAH-choh), the ubiquitous summer soup, that’s what. I realize it takes nearly an hour to prepare this no-cook cold soup; there’s a lot of slicing, chopping and dicing going on. But after just one bite – and knowing you’ll have a batch big enough to last several days - you’ll agree it was worth every second. All 3600 of them to be ...