I love, love, love Alton Brown's gazpacho recipe. The two times I've made it (earlier this summer), I have always cursed myself for not tripling or even quadrupling the recipe! However, I find the blanching, peeling, seeding, chopping, etc. process quite overwhelming - especially if I want to double or triple the recipe.
Can I use canned tomatoes and expect it to taste even half as good? I am sincerely hoping that you all have had a good experience doing this with your favorite gazpacho recipes... I only end up using a cup or less tomato juice when I use fresh tomatoes, so I'm just curious what I will have to do if I substitute canned.
And, if I'm not ousted with this question, what type/brand of canned tomatoes should I use?
Thanks in advance for any feedback...