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In a large bowl, stir together tomatoes, cucumbers, pepperoncini peppers and brine and 3 tablespoons of the oil.
Working in batches, blend mixture in a blender or food processor until a chunky purée forms.
Transfer gazpacho to an airtight container and refrigerate until cold, at least 1 hour or up to 2 days.
Stir gazpacho and ladle into bowls.
Garnish with parsley and drizzle with remaining 1 tablespoon oil.