We make our own cold Gazpacho Soup from garden grown ripe ingredients, so the soup changes as different vegetables ripen.Here is the recipe from the wife of famous chef Jose Andres. It tastes better than what I have been doing. I am adding it so I wont forget when garden vegetables are in peak season again.

A chilled bowl of gazpacho soup is the perfect complement to a nice day. Extra Virgin Olive Oil from Spain is a central component of this dish as it enhances the flavor and is crucial to cohesiveness and texture of gazpacho, helping to perfectly emulsify the fresh vegetables. The beauty of gazpacho is that it never tastes the same, with endless flavor combinations. We present you with this original and refreshing beet gazpacho accompanied by a lovely mango vinaigrette, which can be used in a variety of other dishes! Let this colorful and flavorful dish brighten up your day.

I love gazpacho. I've been experimenting to find the perfect balance of ingredients to suit my taste. I've made them slightly sour to enjoy even when you've lost your appetite on a hot summer day.You can go ahead and change the measurements to your liking. I do recommend, however, using only a small amount of the onion and garlic. I also like to squeeze some lemon onto this soup before serving. Also keep in mind that the flavors of the soup will mellow out on the following day. Recipe by Setsubunhijiki

Gazpacho is a popular cold soup from Spain. It is made with simple ingredients and it’s ideal for cooling off during the summer. This version doesn’t contain garlic or sherry vinegar, but it’s still delicious and nutritious.Note:-Many Spaniards eat this gazpacho without straining it through a sieve, but personally I find it to be more enjoyable that way.#CA2025

Mouse melons can be substituted for cucumber. They are like small, bite sized, sour cucumbers; and they look like small, mousey watermelons. Really odd. I do not like them individually and on their own but they’re great when added to salads and other recipes. Finding a compliment to that sourness is what I think works. We have one plant growing in our garden and their harvest has been providing since June (in Southwestern PA). And they provide on the same scale as cherry tomatoes, so I’ve been trying to find tasty applications since the 4th of July.

I made my own refreshing and tart version of a gazpacho that I love.Use as ripe a tomato as you can.If you can't get very ripe tomatoes, you could also use tomato juice with no added salt.Adjust the amount of vinegar according to your preference. If you have it, using sherry vinegar will give the gazpacho an even more authentic taste. Recipe by pichans

Had tons of cucumbers and tomatoes so I had to figure out what to do with them

Different than most recipes. From The Complete Galloping Gourmet Cookbook, 1972 Best with in-season vegetables!

This is a classic dish I remember my grandmother making when I was a child still living with my grandparents in Portugal. Not a good dish to have for dinner as it's not very filling but it's perfect for a really hot summer's day and you want something to cool you down.

#throughglass

Summer soup

This refreshing Gazpacho Andaluz is the perfect summer dish—cold, light, and packed with the flavors of ripe tomatoes, cucumber, and olive oil. Originally from southern Spain, this traditional recipe is quick to prepare, incredibly healthy, and loved even by kids. It’s a delicious way to enjoy fresh veggies and cool down on a hot day!