Gazpacho

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.

 

slideshow Cold Soup Recipes

 

  • Active:
  • Total Time:
  • Servings: 8
  • Time(Other): plus overnight steeping
KEY: Summer, Dinner Party, Spanish, Soups & Stews, Basic/Easy, Healthy, Make Ahead, No-Cook, Vegetarian, Dinner, Lunch

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Ingredients

  • 3 pounds tomatoes, cored and coarsely chopped
  • 1 seedless cucumber, peeled and coarsely chopped
  • 2 red bell peppers, coarsely chopped
  • 1 jalapeƱo, seeded and coarsely chopped
  • 1/4 cup sherry vinegar
  • 1/3 cup extra-virgin olive oil
  • Salt and freshly ground pepper

How to make this recipe

  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.
Contributed By Published April 2013

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