Hot days may zap your appetite and enthusiasm to toil in the kitchen over a hot stove, but that doesn't mean that you need to resort to a bowl of cereal for dinner. Served thoroughly chilled, light, bright gazpacho is a classic Spanish solution to the dog days of Summer, and for good reason. This recipe takes a subtle twist on the tradition by adding Thai basil, ginger, and rice wine vinegar for a Southeast Asian spin on this much-beloved style of soup. Try it now while tomatoes shine; it, and any other tomato-based gazpacho, isn't worth eating in the off-season. Get the refreshing recipe.
Latin cooking authority Ingrid Hoffmann visited our New York City studio to share a favorite recipe from her latest book, Latin d'Lite
, her perfect-for-Summer watermelon and blueberry gazpacho. (Side note: we love the cookbook's watermelon-mango salsa, too.) Ingrid offered modifications to the recipe to adjust for seasonal variations, so it can be enjoyed year-round. Watch the video for these tips and to see how it's made, then get the recipe.
, 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.
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 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.
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!
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.
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.
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.
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.
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.