Easy Gazpacho Recipes to Keep You Cool All Summer

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.

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).

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.

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

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

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

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.

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

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. 

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.

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.

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.

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.

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.

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. 

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.

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