My favorite recipe for how to make authentic, fresh, delicious Spanish gazpacho.

A no cook chilled tomato soup, this Easy Gazpacho recipe is like summer in a bowl.

This classic gazpacho recipe is a vibrant red-orange and full of traditional Spanish flavor! It's quick to blend up this summer soup.

This 15-minute raw cucumber gazpacho is flavored with basil pesto, miso, and coconut milk! An easy and healthy soup that is super fresh, velvety-smooth and so creamy!

In contrast to traditional gazpacho, which is pureed, this chunky version is inspired by the utterly delicious recipe served at the Golden Pear in the Hamptons. INGREDIENTS (serves 6): PREPARATIONS: Carefully chop all the vegetables the same small size, then mix in with the Tabasco sauce, tomato juice, oil, optional lime juice, stevia, salt, and […]

1. Gazpacho de mango con brocheta de fruta 2. Gazpacho de remolacha y tomate 3. Gazpacho de pimientos y nísperos 4. Gazpacho de tomate y frambuesa 5.

The best Spanish gazpacho recipe I've ever tried. This authentic gazpacho is a blend of different vegetables with olive oil, vinegar, and salt.

This raw and flavorful Spicy Sweet Corn & Tomato Gazpacho is perfect for hot summer days when it's too warm to turn the stove on. The protein-packed white beans make it filling enough for a meal, or it can be served in shooters for an easy appetizer.

Super fast and easy gazpacho. The key is layering and salting the vegetables above the bread so that their exuded juices get sopped up before blending.

This gazpacho recipe is super easy to make - just blend and chill! Cold, complex, and refreshing, it's perfect for a hot summer day.

Watermelon Gazpacho Recipe is a vibrant, refreshing, and chilled soup that's a perfect antidote to hot summer days. It's a delightful blend of satisfying and light flavors, packed with ripe, sweet watermelon, crisp cucumber, bell pepper, and a mix of fresh herbs.

This gazpacho recipe is the best! It's a refreshing chilled summer soup, perfect for your garden tomatoes and cucumber. Be sure to make it in advance so the soup can chill for at least 2 hours. Recipe yields 5 cups, enough for 4 servings.

You can't do much better than this Spanish gazpacho recipe when you're in the mood for chilled soup. On hot summer days, nothing hits like this no-cook wonder.

Here's our most basic, simple gazpacho recipe to get you started — plus plenty of ideas for how to amp it up.

This tomato gazpacho recipe is simple to make, smooth and flavourful. Made with tomato, garlic and basil. It's a refreshing summer chilled soup.

This bright, creamy zucchini gazpacho packs plenty of veggies into a refreshing summery soup.

For a bright, refreshing summer soup, try Alton Brown's Gazpacho recipe, loaded with fresh, crunchy vegetables and herbs, from Good Eats on Food Network.

This super-fresh, summery, no-cook gazpacho is all you'll want to eat on a hot summer day. Topped with homemade croutons and basil, it's a magical combo.

This delicious Spanish gazpacho recipe is made the authentic way using just a few fresh ingredients, like vine ripe tomatoes, cucumber, and bell peppers. This easy soup is full of flavor and makes the perfect summer meal.

*Bookmarking this immediately*

data:blog.metaDescription

One of the things that's most important for a cook is to keep an open mind about food and constantly challenge the limitations of our perspectives and prejudices. That's something I had to learn myself as a young chef. Even after I became serious about cooking, there were certain dishes that just didn't excite my imagination. One of those was soup.It was not until I dined at chef Alain Chapel's eponymous restaurant in France that I finally realized how much a skilled chef could elevate such a humble dish. But I almost missed the chance. Blinded by my prejudices, I had decided to forgo a soup in favor of other dishes further down the menu. However, my captain -- a true skilled professional -- lobbied strenuously for the soup and finally convinced me that I really ought to give it a try.Chapel's mushroom cappuccino was deceptively simple: a mushroom consomme enriched with foie gras and topped with foam. Yet the intense consomme possessed a perfect balance highlighting each of the different wild mushroom flavors. The foie gras emulsion gave the soup a rich texture and silky mouth feel. Presenting the soup as a "cappuccino" gave the entire experience a whimsical flourish despite the underlying elegance of the dish.It was one of his most memorable dishes I've had. In fact, it made such an impression that not long after, when I opened my restaurant Rakel in New York, I included my own interpretation on the menu.Since then I have come back to soup time and time again (and that's in both my cooking and acting career for those of you who are Pixar fans) -- always fascinated and challenged by the possibilities it offers.Soup is an ideal way to begin a meal, and it will always have a place at my table regardless of the time of year. In summer, when we crave fresh flavors and light dishes, chilled soups offer us a perfect venue for showcasing an array of produce from the garden.The soup recipes here demonstrate the variety of tools we use to extract these flavors in their purest form. Some (gazpacho and vichyssoise) are practically meals unto themselves, while others (corn soup and carrot consomme) are meant more as a palate-awakening amuse bouche.Some are quite simple to make. For the gazpacho, you just chill the ingredients overnight to marry the flavors and then puree (straining afterward will give you a more elegant result).Cucumber vichyssoise is only a little more complicated. For this recipe, a juicer really helps, though if you don't have one you can simply blend the cucumbers and then strain them.Other soups are more involved but repay the effort. For corn soup, you cook some corn kernels sous- vide and juice the rest. Then you make a corn stock from the cobs. Finally, you bring them all together with reduced cream to create a silky texture and intense flavor.For the carrot consomme, cold-clarify juiced carrots -- thicken it with gelatin to suspend the solids, then freeze it and slowly defrost it in a strainer in the refrigerator over several days. The result is almost crystal clear but incredibly fragrant.Although they vary in the amount of time and effort they take, all of these recipes aspire to that highest calling of a soup: to perfectly express its primary ingredient. The techniques are diverse, but the end result should always be a powerful flavor experience with an intensity that I hope would please even chef Chapel.

Sometimes called "white gazpacho," this elegant cold soup is thickened with almonds and bread and brightened with a splash of sherry vinegar.

My favorite recipe for how to make authentic, fresh, delicious Spanish gazpacho.

No Bread! Fresh, delicious chilled soup with a hint of smoky Chipotle, this Southwest Gazpacho is a perfect healthy side dish or lunch.

Make and share this Mini Chilled Gazpacho, Tapas recipe from Food.com.