Top Rated Gazpacho Recipes

Gazpacho
People do all kinds of awful things to gazpacho. 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, Spain.
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5
This cold gazpacho is made with diced tomatoes, bell peppers and onions. Recipe courtesy of Ready Set Eat
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4.5
White Cashew Gazpacho recipe - The Daily Meal
The soup that most of us know as gazpacho is red with fresh tomatoes, but gazpacho's origins reach back centuries—long before Spanish conquistadors brought back the tomato from the Americas in the 1500s. Some scholars trace it to the Moors, who occupied Spain from the 8th through the 13th centuries. Others place it back even further, to the Romans who invaded in 218 B.C. So, if tomato gazpacho is a modern invention, what was it before? Well, the original versions were probably more white or green than red, thickened with almonds and stale bread, flavored with garlic, olive oil and vinegar. Raw cashews and breadcrumbs serve as the base for this very garlicky gazpacho. Adjust the amount of garlic to your taste—it should be the kick to this dish. —James P. DeWanThis recipe is by chef Brendan McDermott of Kendall College and was originally published in the Chicago Tribune.
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4.5
Cucumber and Avocado Gazpacho With Grapes recipe - The Daily Meal
Upgrade the soup and sandwich combo with a green gazpacho that enlivens any day. Make the vegetable base in advance, and then blend in avocado for a creamy texture. The soup keeps in the refrigerator for a few days; pack it in jars with tight-fitting lids to transport easily, then top it with red grapes, chives and more avocado.This recipe is by JeanMarie Brownson and was originally published in the Chicago Tribune.
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4.5
Ajo Blanco
Smooth, garlicy, and creamy: This chilled ajo blanco soup is perfect for hot summer days.This recipe is courtesy of Epicurious.
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4.333335
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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3.25