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: Soup


  • 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

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Aggregate Rating value: 4

Review Count: 2

Worst Rating: 0

Best Rating: 5

Author Name: tcl404

Review Body: Very easy-to-follow recipe, and the result is delicious!  I recommend it for a first attempt at gazpacho.

Review Rating: 5

Date Published: 2016-08-15

Author Name: Alisha Garber

Review Body: Tasty, but on what planet does this serve eight people? Even doubling the recipe hardly covers that...

Review Rating: 3

Date Published: 2016-10-19