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.
Cold Soup Recipes
3 pounds tomatoes, cored and coarsely chopped
1 seedless cucumber, peeled and coarsely chopped
2 red bell peppers, coarsely chopped
1 jalapeño, seeded and coarsely chopped
1/4 cup sherry vinegar
1/3 cup extra-virgin olive oil
Salt and freshly ground pepper
How to Make It
Combine all of the ingredients in a large bowl and refrigerate overnight.
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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