Author Notes
This is an unusual recipe that calls for eggs and requires the soup be cooked before it is chilled. It is the best gazpacho I have ever had and when guests eat it, they always ask for the recipe. —Layne Gregory
Ingredients
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1
small onion,chopped
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1
large cucumber peeled, seeded and chopped
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3
large tomatoes, chopped
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3
eggs
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1/3 cup
olive oil
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1/4 cup
red wine vinegar
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1 cup
V8 juice
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2 tablespoons
fresh lemon juice
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2 tablespoons
brown sugar
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1/2 teaspoon
salt
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1 teaspoon
dried dill, or 1 tbsp. fresh
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2 tablespoons
mayomaise
Directions
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Puree all ingredients in batches in a blender, or with an emersion blender (not a food processor) except for the mayo. Put everything in a pot and heat VERY slowly, stirring frequently with a whisk. Bring to a simmer and simmer for 1 minute. Take off the heat and stir occasionally as it cools. Add the mayo and puree in a blender. Chill and serve.
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