Spicy Tomato & Cucumber Gazpacho with Arugula Pesto

Finally, I've made a gazpacho I like!

After having a very delicious gazpacho shot at Piccolo's in Larkspur (last summer), I've tried a few times to make gazpacho, but it's harder to make than it seems. I've always really wanted to like gazpacho since I saw the film "Women on the Verge of a Nervous Breakdown" (you know, that English reservedness can get old). So now I've done it! Spicy with a slight melon flavor.
Abbondanza!

Anway, even without the roasted red peppers that appear to be M.I.A., this was delicious. I used two sundried tomatoes that were a take-home from my Millennium tomato class (I didn't make them, but at a guess, they're roasted tomatoes with garlic, rosemary, sage, and fennel seeds in oil), 1/2 cup of A.G. Ferrari's Freschissima (Chopped Tomato Sauce), one peperoncini piccanti (seeded), 1/3 of an English cucumber (peeled), 2 Tbsp red wine, 1/2 slice of cantalope (cubed) ,and an unmeasured amount of water to get the right consistency. Put the lot in the blender and "Ecco!" Topped with arugula pesto and a fresh basil leaf this was the perfect combination for a hot summer's evening: spicy and refreshing!