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
What You'll Need
large cucumber peeled, seeded and chopped
large tomatoes, chopped
red wine vinegar
fresh lemon juice
dried dill, or 1 tbsp. fresh
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.