More Recipes Like Fresh Market Gazpacho

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Andalusian Gazpacho

Submitted by: Cat Karashin

Cucumber, navy beans and bell pepper are featured in this cold, no-cook tomato soup spiced with cumin and seasoned with basil and oregano.

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Gazpacho

Submitted by: Kara

Tomatoes, onion, bell pepper, cucumber and garlic are pureed with lemon juice, red wine vinegar and tarragon and chilled for a refreshing cold soup.

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Gazpacho II

Submitted by: Leia

A delicious cold soup, perfect for spring and summer!

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Gazpacho I

Submitted by: Michelle Chen

This spicy soup is eaten cold. Serve it with crusty peasant bread for a light summer meal.

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Mango Gazpacho

Submitted by: USA WEEKEND columnist Pam Anderson
Provided by: USA Weekend

Serve this intriguing variation of gazpacho at your next summer gathering.

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Gazpacho III

Submitted by: Peilin

A delicious cold soup just in time for Cinco De Mayo and summer! Can be garnished with a dollop of sour cream or a dash of hot pepper sauce.

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Direct from Spain, this recipe is simple and delicious. For this recipe it is convenient to have a hand mixer with chopping blades, a food processor, or a blender. This gazpacho can be garnished with minced vegetables and parsley, or with a little crushed ice.

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Gazpacho a la Mrs. Landesman

Submitted by: Simone

Home Town: Silver Spring, Maryland, USA

Living In: Tel Aviv, Mehoz Tel-Aviv, Israel

I often find that most gazpacho is a little too acidic or that I only want a couple of spoonfuls. This recipe (which I got from my friend's mother) is AWESOME. It's not too acidic at all and is so wonderfully light and healthy.

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Fresh Vegetable Soup

Submitted by: Jandee

In this hands-off soup, celery, cabbage, bell pepper, zucchini, onions and tomatoes are simmered with onion soup mix and garlic until tender.

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Dill Gazpacho

Submitted by: Amy

This refreshing soup originates from Spain and is served ice cold. The base of the soup is made with fresh tomatoes, cucumber and peppers. For a smoother soup, puree more than half of the vegetables. If you prefer it chunky - don't puree them at all. It's even better if you can leave this soup overnight to allow the flavors to develop.

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