Chunks of fresh avocado are combined with a fresh, bright broth to make a refreshing chilled soup.
Zucchini Gazpacho with Basil Cream
This is my variation on a recipe I found in a magazine. Garnish soup with fresh basil leaves and a drizzle of olive oil to serve.
A friend gave me her recipe and I reduced it to feed 4 instead of an army and tweaked it to our tastes. This is a wonderful cold soup bursting with garden freshness in every bite. Adjust the ingredients to suit your tastes or to use the bounty in your garden. And it doesn't heat up the kitchen on those hot summer days! Garnish with fresh parsley, chives, dollops of sour cream, and toast. Chill at least 1 hour; it is better the next day.
Mexican-Inspired Seafood Gazpacho
Mexican cold tomato soup! Refrigerate overnight and serve chilled in chilled bowls with croutons.
Great 'n Easy Gazpacho
I find that this recipe is just so easy! Even better with a food processor. Great way to eat loads of veggies. One of my favorites!
Gazpacho Verde with Burrata Cheese
This ice-cold, cucumber and herb-based gazpacho sets the stage for a scoop of creamy, gooey burrata cheese in this refreshing appetizer course.
A fresh and mild gazpacho that takes advantage of all that summer has to offer. Super easy too. Garnish with a sprig of fresh dill and serve chilled.
Appetizer Cucumber Gazpacho with Shrimp
This is my go-to appetizer for parties or guests in the summer. I prefer to serve the soup in small shot glasses. If you want it to be vegetarian, just omit the shrimp. It's a mixture between gazpacho and ajoblanco.
This summer-ready gazpacho tastes cucumber-forward with an underlying sweetness from the honeydew and honey, and the sherry vinegar sharpens those flavors. Serve with delicate-tasting seafood such as crab, soft herbs, a yogurt drizzle, or olive oil-toasted bread cubes.
Nancy's Boiled Gazpacho
A light refreshing cold soup that's perfect for summer. I take this recipe to summer get togethers and it's always a hit!