To start off cut around the pit of the plums and place in a medium size bowl.
Peel and deseed your cucumber. Then cut into manageable pieces. Everything will be pureed, so you just want to make it easier for your blender.
Next grab your red pepper. Remove the core, and the ribs, then dice.
Core and slice your heirloom tomato, then chop along with your garlic and zucchini.
First try a bit of jalapeno. The heat can vary from pepper to pepper. Depending on how much heat you want, you choose to leave the seeds and ribs in, or remove them before slicing.
Grab your basil and roll it up into a thing cigar. Then slice the leaves into thin ribbons.
It's time to grill your plums. Turn your grill to a medium high heat, and let it warm up. Traditionally gazpacho is raw, but I think that grilling the plums, give it a hint more savoriness.
Toss your plums in olive oil, salt and pepper, then lay them across the grates. Depending on the size of your grates, this can get slightly tricky. Don't worry if you lose one or two.
Once your plums are grilled, it is time to blend. Take your plums, your vegetables, the juice of half a lemon, a pinch of salt, and few cracks of black pepper, then blend until smooth. Adjust your seasoning.
Place in the refrigerator to chill. This will take about 30 minutes, but will be fine to sit longer.