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
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.