More: Same ingredients for forks, not spoons — try Gazpacho Panzanella. Nowadays, gazpacho conjures up bright splashy reds and raw crispness; of being so deep in the throes of summer that you’re ...

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 just in time: My gazpacho garden ...

Want to know what the summer sun tastes like? Do this: Chop a couple pounds of tomatoes. Put them in a blender with some bread you’ve soaked in water, some garlic and other seasonings. Turn on the ...

There are seemingly countless versions of gazpacho — smooth or chunky, vegetable-filled or tomato-forward, fruity and sweet or rich and savory — and just about all of them are delicious. Gazpacho is ...

Add the cucumber-pepper mixture last in this chunky gazpacho recipe, so diners can stir it in bit by bit. Wash the tomatoes and slice off the stem ends. Set in a bowl and pour boiling water over them ...

What tomato soup is to winter, gazpacho is to summer — a quick, easy bowl that is just right for the season. Gazpacho is a quintessential Spanish summertime soup. It is not cooked and can vary in ...

At Poste, the American-style brasserie in DC’s Penn Quarter, chef Robert Weland mixes up a green-gazpacho recipe from southern Spain. Unlike more traditional recipes—which incorporate tomato, bell ...

Sweet juicy watermelon combines with cucumber, avocado, fresh herbs, and jalapeño in a bright and crunchy salad that evokes ...