35 gazpacho recipes

Moosewood gazpacho: cold Spanish-style tomato soup with cucumber, red pepper, garlic, fresh herbs, and lime. Iconic vegetarian no-cook summer recipe.

Chilled Spanish tomato gazpacho blended from ripe tomatoes, garlic, onion, green pepper, and olive oil, sharpened with vinegar and a hit of paprika. No-cook summer soup served with crunchy garnishes.

Simple gazpacho with fresh garden vegetables in tomato or V8 juice. Classic cold soup that's vegan, gluten-free, and ready in 20 minutes with no cooking required.

Fresh vegetable gazpacho with tomatoes, cucumbers, zucchini, and bell peppers. Quick cold Spanish soup ready in 10 minutes, perfect for summer lunches.

Vegan gazpacho with three colors of bell peppers, cucumber, celery, plum tomatoes, fresh basil, and a kick of hot sauce. A no-cook chilled summer soup bursting with raw vegetable flavor.

Basic red gazpacho is the classic Andalusian chilled tomato soup: ripe tomatoes, red bell pepper, cucumber, garlic, and stale bread blended with sherry vinegar and olive oil. No cooking required.

Kettle River gazpacho with fresh tomatoes, cucumber, green pepper, garlic, and chili sauce. A hot-and-spicy chunky version of the Spanish classic that works chilled, room temperature, or gently warmed.

No-cook chunky gazpacho with crushed and diced tomatoes, cucumbers, bell peppers, and a triple citrus-vinegar punch. Vegan, gluten-free, ready in 10 minutes plus chill.

Traditional Madrid-style gazpacho with fresh tomatoes, cucumber, bell pepper, crumbled French bread, olive oil, and red wine vinegar. A chilled vegan summer soup.

Classic gazpacho, the chilled Spanish salad soup, with fresh tomatoes, cucumber, green pepper, olive oil and white wine vinegar. No cooking required, just blend and chill.

Classic gazpacho, the chilled Spanish tomato soup with fresh tomatoes, cucumber, green pepper, garlic, and a bright lime-and-lemon finish. No-cook summer dish, ready after a 2-hour chill.

Gazpacho de Los Angeles blends tomato juice, cucumber, peppers, green chiles, and Worcestershire into a chilled, no-cook soup. The California take on the Spanish summer classic.

Easy chunky gazpacho built on V8 juice with finely chopped cucumber, carrot, radishes, celery, green pepper, and tomato. No-cook chilled summer soup, ready to refrigerate in 15 minutes.

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.

Chilled shellfish gazpacho with shrimp, scallops, clams, and mussels served in roasted pepper halves with cucumber-tomato broth and olive oil croutons. A stunning cold summer seafood soup.

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.