Ray explained on 7/9/2008 :
> Because of recent reports of contaminated vegetables, I wonder if it would
> not be wise, when making gazpacho, to bring the soup to a quick boil -- the
> equivalent of pasteurization. Once brought to a boil, I would turn it off
> and let it thoroughly cool and chill to serve in the traditional way.
>
> Does this make sense?

You could probably bring it to 165 for a couple minutes then quick
chill. It might save the texture.