Gazpacho

• Recipe by Trey Foshee

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.

Ingredients

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

Directions

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.