Ooh, Steve! Not a chance!

Ok, I got one to work. Took 3 days.

1. Cover bottom of nonreactive bowl wih hot pepper, cover that with cumin, cover that with salt. Cover with red wine vinegar, let sit while chopping.
2. Crush then mince one large clove garlic, into the bowl. Mince one small onion, into the bowl. Stir.
3. Mandoline 1 large seedless cuke into tiniest pieces, in my case thin slices sliced into very thin strips. Into bowl. Stir. (Next time I'll salt these separately. Might get more juice.)
4. Dice tomatoes, about twice the amount of cuke. Mostly small, some medium. Into bowl. Stir, adjust seasonings (needed a little more salt). Into fridge, covered.
5. Go away. Cook other things, leave the house, resist all temptation to eat your not-yet-gazpacho. I gave it a day and a half-made in am then waited for next day's dinner.
6. The next day, it was delicious and tasted right, but hadn't turned into *soup* yet. Added small can of tomato juice.
7. The *next* day, I had marvelous gazpacho.