I serve gazpacho in ceramic bowls, in mugs or, if diluted, in glasses. Think of it as “liquid salad,” to be served as a starter or alongside a main course.

For years, the only gazpacho on restaurant menus was tomato based, but now you'll often find almond, grape, and melon versions. This perfect hot-weather soup is simply a salad in liquid form ...

That’s a great time to enjoy chilled soups, like eight variations of gazpacho featuring fresh tomatoes, melons and cucumbers. And we’ve got 3 chilled soups that go beyond gazpacho.

There are many gazpacho variations out there, but the classic red version is what many people think of first: blended tomato, cucumber, garlic, olive oil, vinegar, and sometimes other vegetables ...

Cool and light and a breeze to make, gazpacho is the answer for summertime supper. Food writer Bryan Miller has a two-step recipe, with lots of variations to make it your own.

Reporting from Mijas, Spain — Thursday is the feast of San Juan in my part of the world, a celebration of the start of summer that also traditionally marks the beginning of the gazpacho season ...

We usually associate gazpacho with a vibrant red color. But green is also an option. So, what goes into one to separate it from what we're more familiar with?