Gazpacho

Like chili crisp soy milk noodles and corn soup with lobster.

These recipes don't have more than 5 ingredients, but they look like a million bucks.

But seriously, isn't green gazpacho just a smoothie with olive oil in it? Let's discuss.

A gazpacho skeptic is convinced.

Restaurant recipes for polenta budino, harissa swordfish, and a green gazpacho that readers couldn't wait to cook at home.

These tangy-sweet pickled strawberries improve everything from oysters to ice cream.

If you can't handle the heat, don't stay out of the kitchen. Just turn off the oven and make these no-cook recipes.

Gazpacho is perfect in its simplicity—so don't complicate things. Don't make these common mistakes when preparing it at home.

Dear Gazpacho: I'm so sorry to have to say this, but I think we should see other cold soups. But it's not you—really, it's me.

The gazpacho was perfect—garlicky and spicy with an ideal texture. The recipe isn't exactly, "Throw it in the blender and hit liquefy." Although, that is exactly what I did, just after I grilled and chopped everything.

The formula for this cooling summer soup couldn’t be simpler: blended cucumbers, tomatoes, and sweet red peppers, plus garlic, herbs, and fresh citrus.

Featuring grilled then chilled garden vegetables and Arbequina Extra Virgin Olive Oil from Spain. This recipe created by Love and Lemons is in partnership with Olive Oils from Spain.

This zippy, herbaceous drinkable soup is like a trip to the farmers’ market in a glass.

The addition of avocado makes this cold soup creamier than your average gazpacho, and the greens make it, well, greener, and with jalapeño included, too, it's got a serious kick that makes it anything but traditional. It probably goes without saying, but if you serve this to Spaniards, either don't call it gazpacho or be prepared for some arguments at the table.

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mediterranean classics, check out the video classes.

Since I've spent so many years eating and cooking in Spain, I would be remiss if I didn't include a gazpacho in this book. But alas, this is not your abuela's gazpacho. In this version, peaches, plums, and watermelon all come together in a bright, colorful, chilled soup that is topped with a single seared diver scallop. The tart sour plums allow the sweet plump scallop to feel a little less self-conscious in its summery dress. If you can't find sour plums, substitute sweet plums, preferably golden plums, plus the juice of 2 lemons.

Martha served this gazpacho over tomato aspic in a glass as a portable first course, but the gazpacho can also be served on its own.

This recipe was developed by Julie Robles, longtime Lucques cook, then souschef, then chef de cuisine. It’s one of those magical recipes in which you combine a few simple ingredients and end up with an unexpectedly dramatic result. It’s a foolproof recipe, but, tasting it, you’d never know how easy it is to make. As long as you have a blender (it doesn’t work as well in a food processor) and really great tomatoes, this refreshing gazpacho is a guaranteed crowd-pleaser.