It’s time to bring gazpacho to the forefront of summertime cooking! Gazpacho is a cold soup made of mostly raw, blended fruits and vegetables. It can be eaten in a bowl or sipped as a beverage. It’s light and refreshing, making it perfect for beating the heat in the hot summer months; plus, it relies on abundant summer produce like zucchini, corn, and watermelon to impart a slight vegetal sweetness. If this is your first time making gazpacho, read on for five of our favorite recipes!
Traditional gazpacho recipes call for bread to thicken the soup. Here, Love & Lemons achieves a similar creamy texture with just a half cup of olive oil, making this recipe gluten-free.
Watermelon gazpacho is a great way to use up leftover chunks of the sweet red fruit. In this recipe from Gimme Some Oven, seedless varieties will produce the smoothest, creamiest consistency.
The bright yellow color of this soup comes from more than just corn! Yellow bell pepper enhances the sweet-and-sour effect of this recipe from Kitchen Stories. Don’t be afraid to use a heavy hand when topping with cracked black pepper—its bold, sharp bite contrasts nicely with the sweetness of the cold soup.
This may come as no surprise, but the fresh acidity of most gazpachos complements briny and salty seafood. This soup from Gastro Senses was explicitly designed for the purpose of enjoying it with shrimp, so be sure to follow the recipe instructions carefully to reach the ideal balance.
This one’s for the adventurous cooks out there! Delish Knowledge pairs tart frozen raspberries with farm-fresh, acidic tomatoes and sweet red bell pepper for an exceptionally balanced soup. Don’t skip the delicious crouton garnish, which gives the dish some heft!