Excerpted from Julee Rosso and Sheila Lukins’ The Silver Palate Cookbook.
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We like to ladle gazpacho into chilled heavy mugs as a sippable summer first course while the steaks are grilling. Garnish each portion with a crisp fresh scallion.

Ultimate Gazpacho

Makes 8 to 10 portions.

Ingredients

• 6 large ripe tomatoes
• 2 red bell peppers
• 2 medium-size yellow onions
• 2 large shallots
• 2 large cucumbers
• ½ cup red wine vinegar
• ½ cup olive oil
• 1½ cups canned tomato juice
• 3 eggs, lightly beaten
• ½ cup chopped fresh dill
• Pinch of cayenne pepper
• Salt and freshly ground black pepper, to taste

Instructions

1. Wash the tomatoes and peppers. Core and coarsely chop the tomatoes; save the juices. Stem, seed, and coarsely chop the peppers. Peel and coarsely chop the onions and shallots. Peel, seed, and coarsely chop the cucumbers.
2. In a bowl whisk together the vinegar, olive oil, reserved tomato juices, canned tomato juice, and eggs.
3. In a blender or a food processor, purée the vegetables in small batches, adding the tomato juice mixture as necessary to keep the blades from clogging. Do not purée completely; the gazpacho should retain some of its crunch.
4. Stir in the dill, cayenne, and salt and pepper. Cover and chill for at least 4 hours.
5. To serve, stir, taste, and correct the seasoning, and ladle into chilled soup bowls or mugs.