Andrew Zimmern’s Gazpacho
Andrew Zimmern adds Worcestershire sauce and herbs to his gazpacho, giving extra layers of flavor to the classic chilled soup.
This truly delicious gazpacho is inspired by Andalusian chef Dani García, who includes sweet cherries in the mix, then tops the summery soup with shaved goat cheese “snow.”
Icy Tomato Soup
Plum tomatoes, cherry tomatoes and tomato paste ensure that this soup is ultra-tomatoey.
Classic Andalucian gazpacho combines raw vegetables like tomatoes and onions with red wine vinegar for a little kick. Kerry Simon transforms the recipe by using grilled vegetables brightened with a blend of vinegar, orange juice and lemon juice.
Spicy Tomato-and-Watermelon Gazpacho with Crab
The Lees created this gazpacho as a riff on a recipe from The Virginia Housewife, a seminal Southern cookbook first published in 1824 that is still in print. They sweeten the cold tomato soup with watermelon and make it fiery with habanero and poblano chiles.
Tangy Green Zebra Gazpacho
Green Zebras are heirloom tomatoes with a striped pattern; they are sweet like red tomatoes but give this gazpacho a lovely jade hue. To make the chilled soup extra tangy, use tomatillos or unripe red tomatoes instead of Green Zebras.
Chilled Tomato Soup with Goat-Milk Yogurt
Josh Kilmer-Purcell and Brent Ridge make yogurt from the goat milk produced on the Beekman farm. They blend the tangy yogurt into this herb-flecked soup.
Teresa Barrenechea makes this chunky version of Spain’s most popular soup. If you prefer a smoother variety, puree it and pass it through a food mill or coarse sieve—it will be easier to pour out of a thermos.
Chilled Tomato Soup with Tarragon Crème Fraîche
Supersweet tomatoes will make this cold soup extra-delicious. But to enhance the flavor of even less-than-perfect produce, Melissa Rubel Jacobson adds tomato paste, which has a rich, concentrated taste.
This refreshing gazpacho—made with apples, grapes, almonds and cucumber—is a perfect balance of sweet and tangy.
Green Gazpacho with Shrimp
Before the Spanish arrived in Mexico in the 1500s, they had never even seen a tomato, much less cooked with one. The Old Country gazpacho got its color from cucumbers, and once you’ve tried it you’ll understand why the green version is still preferred over the red in some quarters. If you’re using this uncooked soup as a first course instead of a main dish, it will serve six.
Raichlen’s Gazpacho on Fire
Teacher, host of TV’s Barbecue University and author of 26 cookbooks (including Indoor Grilling and BBQ USA), Steven Raichlen makes this gazpacho by laying the vegetables directly on hot coals (F&W adapted the recipe for a gas grill). This cooking method imparts a hauntingly smoky flavor to his vibrant soup.
Strawberry, Tomato and Fennel Gazpacho
Grapes and cucumbers form a delicately sweet and refreshing soup; adding shrimp makes this into a lovely, light meal.
Golden Gazpacho with Avocado
This fresh, tangy, yellow-tomato gazpacho comes together quickly in the blender. A jalapeno adds subtle heat.
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