33 gazpacho recipes

Avocado Gazpacho skips the tomato and builds a green chilled soup from cucumber, avocado, fresh dill, and a splash of vodka. Half the avocado blends smooth, half stays chopped for texture.

Classic gazpacho made with fresh tomatoes, cucumber, red pepper, red onion, jalapeno, cilantro, and red wine vinegar. A chilled no-cook Spanish soup pureed smooth and served cold.

Andalusian gazpacho with 3 pounds of fresh tomatoes, bread, garlic, olive oil, and white wine vinegar, served ice-cold with a spread of diced vegetable garnishes. No cooking required.

Fruity gazpacho with blended tomatoes, peaches, apple, blackberries, cucumber, and yellow bell pepper in vegetable stock. A chilled summer soup with fresh fruit and no cooking required.

Neptune Gazpacho blends tomato and clam juice with cucumber, avocado, and fresh dill, topped with shrimp for a chilled no-cook seafood soup.

Gazpacho sevillano, the authentic chilled Andalusian tomato soup blended with ripe tomatoes, cucumber, pepper, garlic, sherry vinegar, and olive oil over soaked bread. No-cook, silky, and built for hot days.

Gazpacho is a cold summer soup that originated in Spain. It has many different variations both in terms of ingredients and fabrication methods. Basic ingredients will always include tomatoes, peppers, cucumbers, onions, garlic, and some kind of acid, (lemon juice, lime juice, vinegar, or some combination thereof). From there, other additives include olive oil, tomato juice, tomatillos, croutons, and various types of herbs.

Cold gazpacho pasta salad with rotelle, cucumber, bell pepper, jalapeño, tomato juice and fresh lime. Spanish-inspired summer pasta salad with a spicy kick.

Pale green cucumber soup blended smooth with chicken broth and tangy sour cream. Refreshing chilled gazpacho with lemon, garlic, and customizable toppings bar.

Chunky garden gazpacho with fresh tomatoes, bell peppers, cucumber, and celery in a tomato sauce base with olive oil, red wine vinegar, and honey. A no-cook chilled soup.

Roasted vegetable gazpacho with oven-charred tomatoes, eggplant, zucchini, and garlic blended with sherry vinegar and stale bread into a silky chilled soup. Deeper and smokier than traditional gazpacho.

White gazpacho is the Spanish ajo blanco-style cold soup with almonds, cucumber, green pepper, and bread. No tomatoes, just creamy almond-cucumber refreshment for hot summer days.

Gazpacho relish for hot dogs: chopped tomato, cucumber, green pepper, onion, and garlic in a sweet-tangy red wine vinaigrette. Cookout topping that beats anything from a jar.

Light Spanish-style cold tomato soup pureed with green pepper, onion, garlic, white wine, and lemon. A refreshing, vegan summer gazpacho served chilled with scallions on top.

Spanish gazpacho mashes ripe tomatoes, peppers, herbs, and garlic with olive oil and lemon for a chilled no-cook summer soup. Five fresh herbs make it sing.

California-style chilled gazpacho built from peak summer tomatoes, English cucumber, red bell peppers, jalapeno, serrano, and a chiffonade of fresh herbs. Vegan, low-fat, and made for blistering Sonoma afternoons.