Then chop up the vegetables instead of pureeing them. Or puree half of them and not the rest.
Adding ice to the blender will also give you a much “finer” texture. The ice helps to really get things smushed.
Cooks Illustrated has a good recipe for gazpacho.
You probably need to sign up for a free trial to see it.
But you chop up 1.5 pounds of tomatoes
2 red bell peppers
2 seeded cucumbers
1/2 onion
garlic
5 cups tomato juice
1/3 cup sherry vinagar
8 ice cubes
Mix and let sit in fridge for a few hours.
http://www.cooksillustrated.com/recipes/detail.asp?docid=5000
Well, with a username like yours, you should know! 
I would also refer redtail23 to the “Lazy Cheater’s Easy Gazpacho” in post #6. No blender required.
:o
I misread that and thought it was blended. I’ll have to give it a try!
I did think of trying the half-blended method, or else just using my stick blender for a couple of minutes to get much the same effect.
Yeah, I refuse to pay for the Cook’s website. I’m already buying your damn magazine! All the other mags I get that have websites, you get access to the web with the scrip. Grrr.
I think a nice grilled or roasted aspect to gazpacho is also nice.
1 46 ounce can of V8 vegetable juice chilled
3 grilled or roasted fresh tomatoes
2 grilled or roasted ears of corn
3 grilled or roasted Red Peppers (
3 or 4 roasted green Chiles (Poblanos, Jalapenos, Hungarian Hots, etc.-seeds removed)
4 grilled or roasted green onions with the green tops
3 cloves of fresh pressed garlic
1 raw zucchini diced
Sal, Pepper, Lemon Juice, Olive Oil, and a splash of Balsamic vinegar to taste
Garlic and olive oil grilled bruschetta for garnish
Prepare the vegetables on the grill or in a pan in the oven coating all with a bit of olive oil. Chop the vegetables into a nice chunky dice and cut the corn off the cob, add everything to the bowl full of cold V8. Season appropriately and serve as a side or beginner to a nice grilled flanksteak or other barbecue,
OK, now I’m going to have to try that one too.
Hurry, garden, hurry!!
Or you can just not add all this water and extra juice that people are using. That’s the most surprising thing to me in these suggestions, so much water!
I don’t have a gazpacho recipe, per se–it’s one of those things that I just do, and I taste it a dozen times along the way to adjust the proportions.
I puree only a small portion of the vegetables, less than half. And sometimes I add a little diced avocado, after the the puree stage. One time I made several jars this way for sale at a farmers’ market where some friends were selling (all ingredients except salt, black pepper, olive oil and avocado were from friends’ farm); I’m told people came back begging for more of it, for weeks after.
You are all marvelous with your suggestions! My only problems now is that I don’t have these ingredients in the house at 11:33 PM! I’m sure that I will end up trying alll versions, but I will start with JoseB’s as soon as good homegrown tomatoes are in here. (I think that I will add the corn too since it so good and sweet here.)
Can this be frozen and put up for later use?
I’m sorry about the misspelling of gazpacho. I’m wearing old glasses and can’t see a thing in the dictionary.
What would you serve to drink with it? Would you serve a salad?
Add a little Spanish music and a couple of friends and we have lunch with pollen seasoning!
Thanks again to everyone.
Glad to have been of help! I hope you enjoy your gazpacho 
And, yes, you can freeze the gazpacho, but (1) let it unfreeze slowly in the fridge, and (2) mix it up a little bit with the hand-mixer before eating, because the freeze/thaw cycle sometimes tends to separate the water from the rest of the gazpacho, and it is weird.
To drink with, I usually serve cold white wine, dry --if it is a slightly formal occassion. But for your “normal” dinners the best is, if you know how to make it, cold sangria, which is DELICIOUS! (PM me if you want a sangria recipe).
Spanish music and friends? Let me recommend you “FANTASIA PARA UN GENTILHOMBRE”, by Joaquin Rodrigo ( Fantasía para un gentilhombre - Wikipedia ). PERFECT classical music, with Spanish flavour, for a nice evening with gazpacho and friends!
Any other suggestions for cold soups?
The most typical one would be Vichyssoise. Of course, this one can be eaten hot or cold… But I remember eating it cold, and it was very nice.
Here you have a recipe; many more variants are very easy to find in the intertubes
Enjoy!
If you like beets, there’s cold borscht, known in Polish as chłodnik. One recipe here.
It also goes by several other names, depending on the country.
There’s also many recipes for chilled cucumber soups out there. And, if fruit in cream fits your idea of soup, Hungary is particularly known for their fruit soups. Here’s one recipe for sour cherry soup. But there are many national takes on cold fruit soup if you look around.
…and grill the beef flank steak, or fajita, very quickly til medium rare over a blue hot flame, fanned natural mesquite charcoal fire will do the trick…maybe 4-5 minutes a side. Maybe 8-10 minutes total. Slice.
Coat the Flanksteak with the following spicerub and let sit overnight:
2 tablespoons of ground coriander
4 tablespoons of salt
1 tablespoon of Black Pepper
2 teaspoons of white pepper
1/4 cup of dark Brown Sugar
1 tablespoon of smoked Pride of Szeged Paprika
1 tablespoon of hot Pride of Szeged Paprika
2 teaspoons of onion powder
2 teaspoons of garlic powder
Does Pride of Szeged now have a smoked paprika? Or did you mean sweet?
I’ll never forget the first time I had gazpacho. I was mad at the world — or at the very least, my parents — for weeks, that this goodness had been withheld from me for 22 years! I was 22 at the time.
Good black pepper really makes gazpacho delicious, imho. Don’t skimp on it.
My mother’s gazpacho is a base with little more than the tomato and bread, with tropezones taken out to the table in bowls and served “to taste” by each person. The tropezones are cubes/pieces of hard bread, hard-boiled egg, cucumber, peppers… (the term “tropezón” literally means “something you stumble upon”, but not-so-literally it’s always about chunks of solid, raw food in a sauce or soup)
Sort of a Make Your Own Gazpacho set.
Sangria recipes, courtesy of the MMP (because we’re nice, damnit!). Mine using cocacola instead of soda water is a different cocktail, called calimocho or kalimotxo (the cho or txo is pronounced like in chocolate).
For sangria, I prefer to make it without the addition of any extraneous fizzy drink. At most, a bit of orange juice.
My favourite form of sangria is, essentially, wine, some sugar, and loads of fruit. Served ice-cold. YUM! (in the region where I was born, La Mancha, we call that “cuerva”. Don’t ask me why; I have no idea!)
Gee, I could have sworn Pride of Szeged made a smoked paprika, as well. Guess not, though, at least judging by what is available on the internet. Maybe a good smoked spanish paprika instead then?