72 gazpacho recipes

Moosewood gazpacho: cold Spanish-style tomato soup with cucumber, red pepper, garlic, fresh herbs, and lime. Iconic vegetarian no-cook summer recipe.

Simple gazpacho with fresh garden vegetables in tomato or V8 juice. Classic cold soup that's vegan, gluten-free, and ready in 20 minutes with no cooking required.

Fresh vegetable gazpacho with tomatoes, cucumbers, zucchini, and bell peppers. Quick cold Spanish soup ready in 10 minutes, perfect for summer lunches.

Cold gazpacho with fresh tomatoes, green pepper, onion, garlic, white wine and lemon. Vegan, no-cook Spanish summer soup, blended smooth and chilled overnight.

Quick blender gazpacho with tomato, cucumber, green pepper, and rice vinegar. Vegan no-cook Spanish-style cold soup ready in 10 minutes. Garnish with finely diced cucumber for crunch.

Indian gazpacho with hot green chiles, garlic, and dry red wine in a chilled tomato-based vegetable soup. The South Asian spin on Spanish gazpacho with a slow-burn heat.

Spanish-style garlic gazpacho blends fresh tomatoes, cucumber, bell pepper, and raw garlic into a chilled, no-cook summer soup. Vegan, gluten-free, and lemon-bright.

Hot gazpacho built on tomato juice, beef bouillon, peppers, onion, and a hit of Tabasco, heated fast in the microwave and topped with chopped fresh vegetables and croutons.

Chilled Spanish tomato gazpacho blended from ripe tomatoes, garlic, onion, green pepper, and olive oil, sharpened with vinegar and a hit of paprika. No-cook summer soup served with crunchy garnishes.

Gazpacho done right: ripe tomatoes, cucumber, and peppers blended smooth, then topped with the same vegetables finely diced for crunch. A no-cook chilled soup with lime, Tabasco heat, and an optional vodka kick.

Traditional Madrid-style gazpacho with fresh tomatoes, cucumber, bell pepper, crumbled French bread, olive oil, and red wine vinegar. A chilled vegan summer soup.

Classic Spanish gazpacho with ripe tomatoes, cucumber, green pepper, garlic and white wine vinegar. No-cook chilled summer soup blended in 5 minutes.

No-cook gazpacho made with Roma tomatoes, cucumber, red bell pepper, garlic, and white wine vinegar. Five-minute blender soup, vegan, naturally low-calorie, and ready as soon as it chills. Summer in a glass.

Kettle River gazpacho with fresh tomatoes, cucumber, green pepper, garlic, and chili sauce. A hot-and-spicy chunky version of the Spanish classic that works chilled, room temperature, or gently warmed.

Basic red gazpacho is the classic Andalusian chilled tomato soup: ripe tomatoes, red bell pepper, cucumber, garlic, and stale bread blended with sherry vinegar and olive oil. No cooking required.

Chunky gazpacho: a no-cook Spanish-style cold soup of tomato juice, fresh chopped tomatoes, and cucumber, chilled three hours so the flavors marry. Vegan, gluten-free, low-fat.