A traditional tomato gazpacho, such as this recipe from ... you the breadth of cold soups, many of which don’t even require you to turn on your stove. With any chilled soup, keep in mind that ...

Since it originated from regions that were very hot, gazpacho was created to be eaten cold, so it could cool you down on those hot days. Gazpacho is a soup with a tomato base, with added ...

Despite what it might look like, gazpacho is not just cold tomato soup. While recipes can differ, traditional gazpacho is ...

Gazpacho is a great way to cool down and regain your energy on a hot day, but should you make traditional or white gazpacho?

I remember the first time I had gazpacho. I was in middle school or early high school (funny how those details begin to fade over time), and I had to bring in a traditional food from Spain for ...

creamy cold soup as a refreshing beginning course to their Michoacán tasting menu. Topped with fiery, crisp serranos and sweet crab, it's a nice alternative to a classic tomato gazpacho.

Drummond wrote about the recipe in a 2009 blog post on The Pioneer Woman website. “Gazpacho is a raw, cold soup — it shouldn’t be considered a cooked tomato soup that’s served cold.

This week’s recipe is for gazpacho — a cold soup that provides a perfect way ... you could use a bit less tomato juice. Be sure to use an English cucumber for its delightfully mild flavor ...

Squeeze the tomato quarters ... will make the gazpacho smoother. 4. With the blender running, stream in the olive oil. This helps it emulsify more evenly into the soup. 5. Taste the soup.

The emulsion of red tomato juice ... and chill until very cold, at least for six hours or overnight. Before serving, adjust the seasonings with salt and vinegar. If the soup is very thick ...

And all three of these soups make for a simple, easy dinner or lunch and can be served cold or, if you find the weather turns, are equally good served hot. The tomato soup takes its influence from ...