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 ...

Add Yahoo as a preferred source to see more of our stories on Google. In the summertime, our favorite dishes include vibrant, seasonal produce and require as little time in front of the stove as ...

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 ...

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 ...

Why is Christian Science in our name? Our name is about honesty. The Monitor is owned by The First Church of Christ, Scientist, and we’ve always been transparent about that. The church publishes the ...

This Aug. 4, 2016 photo shows tomato and watermelon gazpacho, styled by Sarah Abrams, at the Institute of Culinary Education in New York. This dish is from a recipe by Elizabeth Karmel. (AP ...

Gazpacho is ubiquitous in the summer and one of the best ways to use those delicious but “ugly” tomatoes that are bursting with flavor but may not be pretty enough to slice. And, often, tomato vendors ...