Some good recipes for gazpacho soup include Ina Garten's gazpacho and Trey Foshee's gazpacho. Classic gazpacho calls for pureed vegetables, with tomatoes serving as the main ingredient. Serve gazpacho with pieces of diced vegetables to give it a crunchy texture.
To make Ina Garten's gazpacho soup, cut an unpeeled hothouse cucumber in half, and remove the seeds. Chop it roughly, and set aside. Core, seed, and chop up two red bell peppers. Dice four plum tomatoes and one red onion into 1-inch cubes. Process each vegetable separately in a food processor until each one is coarsely chopped. Mix all of the vegetables together into a bowl.
Mince three cloves of garlic, and add to the bowl. Pour 3 cups of tomato juice in the mix. Stir in 1/4 cup of white wine vinegar, 1/4 cup of olive oil, 1/2 tablespoon of kosher salt and 1 teaspoon of pepper. Mix the ingredients together well, then let the gazpacho chill in the refrigerator. The gazpacho develops more flavor the longer it sits.
To make Trey Foshee's gazpacho, coarsely chop up 3 pounds of tomatoes, one seedless peeled cucumber and two red bell peppers. Seed and chop up one jalapeño. Put these ingredients into a bowl, then add 1/4 cup of sherry vinegar and 1/3 cup of extra-virgin olive oil. Let the ingredients chill overnight. Puree the ingredients in a blender until they are smooth. Add salt and pepper to taste.