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Easy Gazpacho Recipes to Keep You Cool All Summer

Updated: June 11, 2018
Stay cool this summer with these flavorful, no-cook soups. Summer fruits and vegetables are thirst-quenching on their own, but whirring them into gazpacho is a luxurious way to cool down at dinner. Of course, gazpacho also makes a light and refreshing lunch or appetizer. Serve with tomato toast or a simple salad to round out the meal. We've even been known to eat gazpacho at breakfast topped with bacon and hard-boiled egg slices. No matter the meal at which you eat it, no-cook gazpacho is a can't-be-beat summer dish.
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Tichi's Gazpacho

Photo: Jennifer Causey
View Recipe: Tichi's Gazpacho

High-quality olive oil will make a big difference here. You can find Spanish extra-virgin olive oil at reasonable prices at Trader Joe's, but any flavorful variety you have on hand will work.

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Green Gazpacho with Shrimp

Photo: Caitlin Bensel
View Recipe: Green Gazpacho with Shrimp

Fresh bread gives gazpacho body, making it a substantial summer entrée soup. Use bread from the bakery section for the best results (bread from the supermarket aisle can be overly soft and sweet).

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Grilled Gazpacho

Photo: Brian Woodcock
View Recipe: Grilled Gazpacho

Grilling adds a smoky dimension to Spain's favorite summertime soup. The trick is to grill the veggies over a screaming-hot fire, just long enough to char the exterior while leaving the vegetables raw in the center.

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Zesty Heirloom Gazpacho

Photo: Jennifer Causey
View Recipe: Zesty Heirloom Gazpacho

Green tomato adds nice tang to the mix. White wine vinegar works in place of sherry. Chilled bowls will keep the soup extra refreshing.

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Strawberry Gazpacho

Photo: Jennifer Causey
View Recipe: Strawberry Gazpacho

While tomato season is at bay, turn to strawberries to make this refreshing version of the classic Spanish chilled vegetable soup.

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Cucumber Gazpacho with Shrimp Relish

Photo: Joseph De Leo
View Recipe: Cucumber Gazpacho with Shrimp Relish

Cool off with this warm-weather favorite. A garnish of fresh shrimp relish provides the finishing touch.

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Moroccan Red Gazpacho

Photo: Johnny Autry
View Recipe: Moroccan Red Gazpacho

Ras el hanout, a spice blend, is available in Middle Eastern stores. Use garam masala in a pinch. Garnish with chopped tomato, red bell pepper, cucumber, onion, hard-cooked egg, or a mix; serve with pita bread.

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Gazpacho with Lemon-Garlic Shrimp

Photo: Jason Wallis
View Recipe: Gazpacho with Lemon-Garlic Shrimp

This delicious take on cold Spanish soup utilizes two kinds of tomato and Vidalia onion for loads of flavor.

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Yellow Bell Pepper Gazpacho

Photo: Jennifer Causey
View Recipe: Yellow Bell Pepper Gazpacho

This soup just screams "summer" with its bright, refreshing flavor and cool temperature. You can make the soup a day ahead and keep it chilled; just give it a good whisk or another turn in the blender before serving. 

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White Gazpacho with Lobster

Jennifer Causey
View Recipe: White Gazpacho with Lobster

Instead of the traditional tomato foundation, this gazpacho uses cucumber and green grapes for bright, fresh flavor. Lobster is a special touch, ideal to kick off a dinner party. You also could omit the lobster or sub shrimp.

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Green Gazpacho with Corn and Radish Salad

Photo: Jennifer Causey
View Recipe: Green Gazpacho with Corn and Radish Salad

Green (unripe) tomatoes have more vitamin C and calcium than the more popular ripe red ones, and they are rich in B vitamins, vitamin A and vitamin K. They make a deliciously tart, tangy addition to a chilled gazpacho. Red tomatoes are actually more antioxidant-rich when cooked, giving you better access to lycopene.

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“Royal Blueberry” Gazpacho with Lemon and Mint

Photo: Johnny Autry
View Recipe: "Royal Blueberry" Gazpacho with Lemon and Mint

This twist on gazpacho is an unexpected first course, a new idea for brunch, or a great summer dessert. Keep it simple by topping it with grated lemon zest and fresh mint, or add drama and texture with flake salt and finely diced honeydew.

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Middle Eastern Tomato Soup

Photo: Randy Mayor
View Recipe: Middle Eastern Tomato Soup

Vibrant beefsteak tomatoes and yellow bell peppers give this gazpacho its gorgeous hue. A yogurt-and-hummus mixture tops each bowl, along with a sprig of fresh cilantro.

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Gazpacho with Shrimp and Avocado Relish

Photo: Becky Luigart-Stayner
View Recipe: Gazpacho with Shrimp and Avocado Relish

Enjoy a cool summer soup with freshly cooked shrimp and a creamy avocado relish for a quick weeknight dinner. The shrimp add protein, making this gazpacho the perfect one-dish meal. Pair with a warm slice of grilled garlic bread for dipping.

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Tangy Tomato-Basil Soup

Photo: Randy Mayor
View Recipe: Tangy Tomato-Basil Soup

This no-cook soup is topped with reduced-fat Greek yogurt and fresh basil leaves for a restaurant-worthy presentation. For a smoother, silkier soup, let the blender run for a few minutes; go less time for a more rustic texture. 

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Tomato-Melon Soup

Photo: Randy Mayor
View Recipe: Tomato-Melon Soup

Ripe honeydew melon is the star of this gazpacho, which is complemented by the fresh flavor of mint. It's the perfect soup to start a summertime meal with friends and family.

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Berry-Balsamic Tomato Soup

Photo: Randy Mayor
View Recipe: Berry-Balsamic Tomato Soup

White balsamic vinegar and juicy strawberries add a new twist to make this tomato soup a cool, creamy favorite.

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