Steve Poulton calls this soup the “whatever you got kind of recipe,” as it’s incredibly versatile. Steve plays music and moves furniture for a living, but he used to work in the kitchen at Keeneland in Lexington for one of the “most badass commercial chefs I’ve ever met.” He taught me how to make this gazpacho. We used to make five gallons at a time. The best thing about it is that anyone can make it. I normally use sherry vinegar, but you can use other vinegars as well.” Enjoy.