It's time for gazpacho. But are we going to have any summer?

The morning after my dinner party I had some chopped parsley in my refrigerator. I use it to decorate the plates and give a final touch before I bring the dishes to the table. Also I had freshly squeezed lemon juice that I had prepared for my salad, some leftover cocktail sauce that I had mixed for the shrimp, leftover champagne, some red wine, stale bread and last but certainly not least we had a huge zucchini from our garden. It looked like the fixings of gazpacho to me. What do you think?
Gazpacho is one of the finest ways of using vegetables that might otherwise go to waste.

So here it goes:

1 cup cubed day old bread
1 cup parsley
1 can diced tomato 28 oz
2 cups 1/2" cubed zucchini
4 tbsps of fresh lemon juice
1/2 cup champagne (vinegar is ok)
1/2 cup cabernet (tomato juice 1/2 & 1/2 with water is ok)
2 tbsp of cocktail sauce
1 small can garbanzo, rinsed
1 small white onion finely diced
1 tsp salt (you can increase this)
1 tsp black pepper
1 bell pepper, chopped fine
1 small garlic clove
1 cup shrimp (optional)
1/2 cup extra virgin olive oil (you can reduce or omit this but it’s soo good)

I placed all the chopped ingredients in a large salad bowl. The wines and the garlic went in the blender on high power then to the bowl. Added all the rest and mixed.

You can serve it right away but if it rests in the refrigerator for an hour the tastes blend and it becomes so delicious.

What do you think? Are we going to have any hot Gazpacho days this summer? It's been a full month of mild overcast days.