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Gazpacho

  • ACTIVE: 30 MIN
  • TOTAL TIME: 30 MIN plus overnight steeping
  • SERVINGS: 8
  • BASIC-EASY
  • HEALTHY
  • MAKE-AHEAD
  • VEGETARIAN

Trey Foshee refines a classic gazpacho recipe by pureeing the soup in his Vita-Mix blender until silky and smooth. For gazpacho with a little crunch, serve with diced tomatoes, cucumbers and red peppers, or some crostini on the side.

  1. 3 pounds tomatoes, cored and coarsely chopped
  2. 1 seedless cucumber, peeled and coarsely chopped
  3. 2 red bell peppers, coarsely chopped
  4. 1 jalapeño, seeded and coarsely chopped
  5. 1/4 cup sherry vinegar
  6. 1/3 cup extra-virgin olive oil
  7. Salt and freshly ground pepper
  1. Combine all of the ingredients in a large bowl and refrigerate overnight.
  2. In a blender, puree the vegetables until smooth. Strain the soup into a deep bowl, season with salt and pepper, and serve.
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