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 ...

GAZPACHO VARIATIONS. In the search for creamy gazpacho, A. Evanston came across two interesting variations of this cold soup. "The first recipe adds shrimp to make this a whole meal.

I remember the first time I had gazpacho. I was in middle school or early high school (funny how those details begin to fade over time), and I had to bring in a traditional food from Spain for ...

Directions. For the soup: Coarsely chop all fruits and vegetables and place in a blender with just enough water to blend. Add only as much water as needed for a soup-like consistency. Add ...

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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 ...