Soup is likely the last food you’d eat to beat the heat, however, you shouldn’t rule out gazpacho. This cold soup features vegetables, oil and other ingredients, which are blended until a thick yet ...

Whenever I'm in Spain, I love to eat Gazpacho, a cold and refreshing soup. I made mine with tomatoes, pepper, cucumber, onion, garlic, olive oil, vinegar, salt, and an egg. It took 15 minutes to chop ...

This gazpacho is the easiest and tastiest way to use up summer's tomato bounty. Blender gazpacho recipes are so quick to make, with 5 minutes of hands-on time. And they are perfect for hot days when ...

California Live’s Jobeth Devera learns to make Gazpacho Consommé from Chef Douglas Keane of Cyrus Restaurant in Geyserville. This refined version of the beloved Spanish cold soup takes all the vibrant ...

1. Quarter tomatoes and remove stems. Tear bread into large chunks. Peel and coarsely chop cucumber, shallot, red pepper, and garlic. 2. Place the bread into the bowl of a food processor fitted with ...

NASHVILLE, Tenn. (WTVF) — David Schwab at Gaylord Opryland helps us turn them into a delicious dish of gazpacho. Watch this Let Me Help segment in the video player above. For more great tips like this ...

This time of year, the tomatoes always look so delicious at the farmer's market, I tend to buy bagfuls. And one of my favorite ways to use them all up? Make a batch of refreshing gazpacho. For me, ...