When entertaining on a hot summer night, I like to bring out small glasses of melon-tomato gazpacho that have been chilling in the fridge. Colorful and refreshing, you can make a red, orange or green ...

FOUND: Louise Dickerson of Ansonia wrote, “I attended your culinary walking tour in May and enjoyed the gazpacho at Olea in New Haven. Could you see if the chef will share the recipe?” Louise, Manuel ...

Distilling the fruit down to its translucent essence makes the most flavorful foundation for this refreshing chilled soup By LYNNE SAMPSON Special to The Oregonian Homegrown tomatoes have a way of ...

Today’s recipe is for a very green, Mexican-style variation on what we have come to know as gazpacho. The original Andalusian gazpacho, perhaps surprisingly, contained no tomatoes at all. Rather, it ...

I could eat quarts of gazpacho all summer long. When I set about making this version, the goal was a gazpacho with great, fresh tomato taste, but even deeper flavor. The solution was simple: roast the ...

Conventional wisdom says that cooking vegetables tends to diminish their nutritional prowess. And while there is some truth to this, it isn’t always the case. Cooking tomatoes does diminish their ...

Tomato Gazpacho 1 lb fresh tomatoes (appx1/4" dice or small dice) 1 sweet bell pepper (red,yellow, or orange)small dice 1 small red onion (sweet onions work well too!)small dice 3 cucumbers-peeled and ...

Reporting from Mijas, Spain — Thursday is the feast of San Juan in my part of the world, a celebration of the start of summer that also traditionally marks the beginning of the gazpacho season. And ...

Gazpacho is a cold soup, originally from Spain, and is the perfect antidote to these hellacious summer days. There are so many variations on gazpacho (chunky or pureed, spicy or mild) but they’re all ...

Joyce Goldstein is an icon. She's best known for her former San Francisco restaurant, Square One, which earned her James Beard Awards as a chef and author of the cookbook Back to Square One. She also ...