Top Rated Gazpacho Recipes

Gazpacho
People do all kinds of awful things to this classic Andalusian soup. I've had it made with ketchup, cream of tomato soup, and hot sauce. I've had it served so cold that it's almost ice cream, and left out so long that it begins to ferment. I've had it garnished with chopped hard-boiled egg, minced onions, and tortilla chips. I've even had it made without bread, which to me means that it wasn't even really gazpacho at all. This is the way I learned to make gazpacho years ago in Jerez de la Frontera.Click here to see 7 Cold Summer Soups.
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5
Gazpacho with Shrimp
When invited to ante up a pregnancy-friendly dish for this book, Washington, D.C.'s famed chef José Andrés forwarded this recipe, an adaptation of his wife Patricia Fernandez de la Cruz's gazpacho. Loaded with fresh vegetables and topped with shrimp, it's a light yet filling meal. And because it's served chilled, it's also soothing to the overheated mom-to-be. Click here to see 8 Tips for Moms-to-Be.
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5
Gazpacho is among Spain's most famous exports, but in most cases, something was lost in translation.  While, there are many regional variations to this dish, none of them resemble the ubiquitous chilled salsa-like soup which usually passes for gazpacho stateside.  If you aren't yet acquainted with gazpacho the way the Spanish envision it, try this recipe - you will be a convert! Rioja pairing: The acid from the sherry vinegar and tomatoes would pair well with the bright fruit of a young red Rioja, or the crisp acidity of a chilled un-oaked white.
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4.5
Authentic Spanish Gazpacho
The authentic Spanish gazpacho is a cold soup made from tomatoes, cucumbers, red bell peppers, and garlic, seasoned with olive oil, vinegar, and salt. As far as we're concerned, this is the only cold soup that can be labeled "gazpacho." Click here to see 9 Great Gazpacho Recipes to Help You Chill Out.
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4.5
Gazpacho
This week we bring to you a recipe from a place that you just might be visiting if you plan to travel: Hawaii. Definitely a keeper, this recipe is a tasty blend of pineapple and gazpacho, "stolen with permission" from chef Bobby Krause of Hukilau Lanai in Kapaa, Hawaii. Gazpacho is a cold, Spanish liquid salad which descended from an ancient Andalusian mix of stale bread, garlic, olive oil, salt, and vinegar. Fast-forward to 1492 and the introduction of tomatoes and bell peppers from the New World and gazpacho today is very unlike its simple bread soup predecessor — and chef Krause gives us this tropical twist on gazpacho that we just love! This is a great recipe for those of you who are trying to incorporate more vegetables in your diet and for vegetarians. About the chef: A Chicago native, Bobby Krause has been a part of the Hawaii restaurant scene since 1980. He was on the opening management team of Waikiki's Duke’s Canoe Club as well as the original Duke's on Kauai. Bobby's familiarity with local ingredients and his knowledge of traditional and fundamental cooking techniques has helped Hukilau become one of Kauai's favorite Pacific Rim restaurants. As the executive sous chef, Bobby is highly innovative yet maintains integrity. The pineapple gazpacho is an example of his cooking style in which he is inspired by a classic dish, recreating it with local flavor. Chef’s note: the flavors really come together on the second day, but by day three the flavors start to fade.
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4
What better way to make use of the surplus of late-summer tomatoes you have than to whip up a batch of gazpacho? Paired with my crabmeat salad, it's the perfect well-rounded meal. 
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4
  This originally started out as a new cocktail I was creating, but after a while I realized it makes a great quick appetizer "shot." The vodka is so subtle that the gazpacho is really the main attraction. 
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4
Honey Lime Gazpacho
The Spanish chilled soup, gazpacho, epitomizes the glory of the summer garden bounty. Honey, lime, and fresh ginger infuse this version with cool, refreshing character. See all tomato recipes.
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3.5
Green Cucumber Gazpacho
What I love most about cucumbers is their crunchiness and their delicate, fresh flavor. That’s exactly what I tried to highlight when creating this recipe. Served very chilled, the soup is not only light, but extraordinarily refreshing — a perfect hors d’oeuvre or first course for a summer menu. See all gazpacho recipes.
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3.4
Tilapia with Gazpacho Salsa
Here’s everything you love about the cold Spanish soup in a chunky salsa, whose bright, varied flavors are a nice counterpoint to the sweeter, more delicate fish (look for domestic tilapia for a sustainable seafood choice). If you have leftovers, serve the salsa on top of slices of toasted bread as gazpacho bruschetta.
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3.1
Simple Gazpacho
A cold soup that can be prepared ahead of time is an ideal start to dinner on Fire Island — or whichever beach you call home. Click here to see 9 Great Gazpacho Recipes to Help You Chill Out.
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2.857145
Tricolored Gazpacho
Here’s our twist on the classic Spanish soup. The different colors of ripe tomatoes, refreshing mint, and soft cheese garnish make this gazpacho a real hit. Every tomato is different, so tasting is the key here. Some will need a little more salt, more vinegar, or, in some cases, even a pinch of sugar. Make this up to a day ahead and serve it as a first course or a lunch along with hunks of grilled hearty bread and a cruet of good-quality olive oil for drizzling. Click here to see 9 Great Gazpacho Recipes to Help You Chill Out.
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