Gazpacho is the ultimate summer soup. If you have tomatoes, a pepper, a cucumber, some stale bread and a blender, you can make this easy gazpacho recipe at home when the temperature soars outside.

Gazpacho is traditionally from the southern regions of Spain, particularly Andalusia. It’s a vibrant, cold soup made ...

How to Make Gazpacho Without a Recipe. 1. Gather the troops. For tomato gazpacho, you’ll want about 6 cups of chopped tomatoes. Just as important are the supporting actors: cucumber, bell pepper ...

Now that tomato season is beginning to wane, it’s great to have a pantry version of gazpacho in your back pocket. Its mellow, rich flavor is different from the bright, zippy soup made from peak ...

The recipe is ever so simple. I whirl the ingredients in a blender, sieve out the bits of skin and tomato seeds, thin the gazpacho slightly with cold water, then pour it into a tall glass and ...

Salmorejo and gazpacho both hail from Spain and are popular chilled soups that are served during warm weather. Salmorejo typically has just five ingredients: tomatoes, bread, olive oil, sherry vinegar ...

1. Quarter tomatoes and remove stems. Tear bread into large chunks. Peel and coarsely chop cucumber, shallot, red pepper, and garlic. 2. Place the bread into the bowl of a food processor fitted ...

Let the gazpacho base stand at room temperature for 2 hours. In batches, puree the gazpacho base until very smooth, about 2 minutes. Transfer to another large bowl.