I get it, but it's really gonna be soup after you freeze and thaw it. Might develop a different flavor profile too. And if you keep it any real length of time, even frozen, you could be growing bacteria because they're not dead just slowed down. Read up on safe techniques on the website. And try freezing one portion of your salad for a few days, (that's at least as safe as leaving it in the fridge) then thaw it and see if it's going to be worth the trouble.
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Here's something else I found, looks like you can freeze the tomatoes in their skins, and then slip the skins off and turn the still-icy flesh into gazpacho. Might be an easier way to go, if you decide you like the salad-soup. https://ucanr.edu/sites/default/files/2019-10/312322.pdf