gazpacho

I'm an unabashed lover of all meaty treats. Succulent duck confit, planks of unctuous bone marrow, quivering pork belly: I greedily devour them all. That said, I think of these deeply savory foods as the punctuation to my everyday diet rather than the staples. An average day finds me spooning up oatmeal, munching on nuts, and supping on salads of zesty tomatoes and burrata cheese.

Some might describe my predilection to limit my meat consumption as flexitarianism; I prefer to think of it as practical, because, as tempting as it is, a diet based on meat is far from environmentally sound (or nutritionally balanced for that matter). It came as no surprise that I was drawn to Arthur Potts Dawson's new cookbook, Eat Your Vegetables, a beautifully photographed tome bolstering the movement to eat less meat.

While many of the recipes contained within its pages are vegetarian-friendly, others are liberally garnished with beef, bacon, or salty anchovies. Dawson may be an outspoken ambassador for the oft-forgotten fruits of the garden, but is quick to mention that he too enjoys the occasional steak. Rather than focus on the asceticism of a vegetable-based diet, his cookbook celebrates the vast variety of foods spouting forth from the garden, and many dishes would appeal to all but the most staunch carnivore.

Keep reading for one of my favorite recipes from Eat Your Vegetables.

When there's no escape from the midday sun, it's time to cool off with a produce-filled chilled soup. Cold soups offer you vitamin-rich refreshment, and you can make a big batch ahead of time to enjoy during the week. Rev up your blender after a trip to the farmers market with these healthy gazpacho recipes.

Watermelon Gazpacho
Watermelon is chock-full of the antioxidant lycopene and vitamins A, C, and B6 — all of which help protect your body from disease. Do it deliciously with this watermelon gazpacho recipe.

Peach Gazpacho
Cooling, spicy, and flavorful, this peach cucumber gazpacho recipe would be the perfect midday refresher.

See another recipe for a healthful gazpacho after the break!

In 90-degree weather, the last thing you want to do is turn on your oven and make a five-course meal. And I get it, there's only so many things you can make without an oven — salads, sandwiches, dips, chips, tomato eggplant stacks, etc. — but don't discount soups just because they are typically served hot. Cold soups are not only delicious during the Summer months, but they also are quick and easy to make, are often filled with fresh, ripe, seasonal vegetables and fruits, are low in calories, and are packed with nutritional goodness.

Similarly to salads, you can get pretty innovative with your soup recipes, too. Need to use up the other half of that watermelon? Try making some watermelon gazpacho. Got some leftover spinach? Whip up some spinach gazpacho.

Keep reading for more cold soup inspiration.

Spanish authority José Andrés isn't just a talented chef; he's also got an extraordinary sense of humor. "When you drink everything, life is so much better!" he exclaimed during a gazpacho-making demonstration in Aspen earlier this Summer. He then proceeded to spike his gazpacho and down it in front of a live audience.

As a lover of all things tomato, I was not only smitten with his Andalucían gazpacho, but also with the concept of a bloody mary with made-from-scratch gazpacho. By making your own tomato base, then garnishing the cocktail with raw vegetables, you achieve an all-natural, farm-fresh bloody mary.

Skip the salty tomato juice from a can and make a better bloody mary when you read on.

Take advantage of Summer peaches with this recipe for peach cucumber gazpacho posted in our Healthy Recipe group by FitSugar reader Sprint2theTable.

This chilled soup is a great light, summery starter or side dish. The serrano adds an unexpected bit of heat on the end of each crisp, sweet bite.

Learn how to make this recipe after the break!

It goes without saying that summertime is salad time, but when the mercury rises, I actually prefer to sip my salad. After all, what could be more refreshing than a bracing shooter of chilled gazpacho?

At this year's Aspen Food & Wine Classic, José Andrés demonstrated how to make his wife's gazpacho. "This is the best salad in the history of mankind. When you drink everything, life is so much better!" José exclaimed to the audience. He proceeded to serve the soup with a shot of gin for a Spanish Bloody Mary of sorts.

Don't omit the Oloroso sherry and sherry vinegar from this authentic Andalucían recipe; it adds a long, lingering finish to every spoonful. For the recipe, keep reading.

For an ultralight and refreshing meatless Monday meal, OnSugar blog Cooking in Pajamas offers a suggestion: Turn to gazpacho.

I really hate Atlanta summers.  I hate the heat, I hate the humidity, I hate the kids not having a routine and I hate that I can't cook whatever I want because it is too hot in the kitchen!  Other than salad, chilled soups are one of the few "no-cook" dishes that I enjoy, and gazpacho is at the top of the list.  When I make a batch, I make a huge one, and will eat it for lunch every day of the week, and I don't get sick of it.

Everyone's gazpacho is different, and unless it is bland, I will eat it.  This recipe is how I like it, with lots of cilantro and vinegar, and kind of chunky.  Feel free to play around with this recipe.  If you hate cilantro, you can completely leave it out.  Add in some flat leaf parsley, scallions or chives.  You can make it completely fat free and leave out the oil.  This recipe is so forgiving.  In addition, it will stay fresh in your refrigerator for a week. Enjoy and stay cool!

Learn her favorite gazpacho preparation when you read on.

I can't let August end without hosting a Summer cocktail party, so this Friday we're gathering in the gorgeous garden of my sister's house to sip drinks and nibble snacks. The assorted menu of savory bites is 100 percent finger food that's both vegetarian and carnivore friendly.

Those who don't eat meat will enjoy crispy black-bean cakes with creamy guacamole. They'll also love crunchy tortilla chips topped with grilled corn and melted cheddar cheese and smooth flavorful grilled-veggie gazpacho.

Seafood aficionados are sure to go crazy for spicy Buffalo shrimp with blue cheese dip and celery. Finally, the meateaters' hunger will be satiated with grilled beef tenderloin on focaccia toasts. To check out these tasty warm-weather appetizer recipes, read more