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

Related Video

More Videos
Ludo Lefebvre’s Ultimate Pot-au-Feu


  • 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 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 Photo © Abby Hocking Published April 2013

482176 recipes/july-2007-gazpacho 2013-12-06T23:27:50+00:00 Trey Foshee summer|dinner-party|spanish|soups-and-stews|8|basic-easy|healthy|make-ahead|no-cook|vegetarian|weeknight-dinner|lunch april-2013,trey foshee,george's at the cove,gazpacho,cold tomato soup,chilled soup,summer soup recipes,july-2007-gazpacho 482176

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5