More Recipes Like Gazpacho a la Mrs. Landesman

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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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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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Gazpacho IV

Submitted by: NANCED35

A wonderful cold summer soup, great with tortilla chips, crackers, or crusty bread. Can be used as a salsa if thickened.

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Gazpacho II

Submitted by: Leia

A delicious cold soup, perfect for spring and summer!

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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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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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Fresh Market Gazpacho

Submitted by: Meimeicat1

A yummy summer soup for when it's just too hot to cook! The garbanzo beans and vegetables make this soup very filling.

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Shrimp Gazpacho

Submitted by: Dawn

Living In: Pulaski, Wisconsin, USA

This quick and easy version of the cold tomato soup gazpacho is unique due to the addition of avocados and shrimp.

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Quick Classic Gazpacho

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

For the ultimate gazpacho, you must peel, seed, dice, salt and drain really good, vine-ripened tomatoes. So what if you don't have time to fuss with fresh tomatoes? I've found the canned variety makes a fine substitute. Another advantage: Fresh tomatoes start to deteriorate as soon as the soup is refrigerated, but canned tomatoes are unaffected by the chill.

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Pineapple Gazpacho

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

Use fresh pineapple to make a tropical variation of traditionally tomato-based gazpacho.

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