We love gazpacho, especially in this scorching weather. A nice, cold gazpacho is always welcome.

This dish has a story from the countryside of Jaén. In the past, farmers would eat it during the grain harvest because it was refreshing in the intense heat. It’s still remembered and enjoyed in every home in Jaén, and in my family, we make it every summer. I love keeping our traditional cuisine alive.

The first tomatoes are ripe in the garden, we grow sweet Tessaloniki tomatoes that can handle the summerheat. They are juicy, we fire roast them in a cast iron sauce pan in a wood fired barbecue, the intense heat bursts them and retains their flavors and juices, great for cold soup.We add some pureed sundried tomatoes in olive oil from last year, fresh persian cucumber, red bell pepper, fresh basil and chopped green onions in a cup of cold broth.

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

This ingenious method published by Kenji López-Alt extracts more liquid from the vegetables than just processing in the blender.

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.

Summer soup

A no Bell Pepper Version

I was very sick with a cold the day after Christmas and it was a very rainy, chilly day outside. Luckily, I had these ingredients laying around the house. I instantly felt better with the hot soup and the vitamins and minerals of the broccoli. It was so easy to make quickly. Hope it helps you to get better!!

This delicious, refreshing drink is packed with vitamins and makes a meal with its amazing garnish. It's a very complete dish, rich in nutrients, and easy to make.

Is there a better soup for summer than gazpacho? It's fresh, very nutritious, low in calories, and made with seasonal vegetables. Plus, it's very cheap and quick to prepare! I usually buy ready-made gazpacho because there are some really good ones, but today I decided to make it myself. It turned out great, though a bit strong on the garlic for my taste because it repeats on me—but my partner loved it because he adores garlic and doesn't have that problem!

When the temperatures rise, it's time to make a delicious Gazpacho! The secret to a great gazpacho is in the ingredients, especially using a good quality extra virgin olive oil. When choosing tomatoes, pick ones that are meaty, sweet, and very ripe. The rest is just adding a little love while preparing this delicious dish! Try it—you’ll love it! Leave your comments and photos of the soup you made following my recipe.