We adore tomato gazpacho, a classic chilled soup from southern Spain with a vibrant and fresh tomato flavor. It's perfect when the tomatoes are juicy and ripe, usually during the summertime. But even ...

Think about the most common ways we use tomatoes—pizza, pasta, gazpacho, salad, sandwiches, burgers, salsa—need we say more? Given their versatility, it should come as no surprise that tomatoes are ...

The emulsion of red tomato juice, green cucumber juice and golden olive oil produces the right color and a smooth texture. Combine tomatoes, pepper, cucumber, onion and garlic in a blender.

During a trip to Tahiti, I spent a pleasant morning in Sebastien Philizot’s kitchen at Le Meridien, making gazpacho for lunch, talking food and learning a kitchen tip or two from this executive ...

Executive Chef William Bothell showed her how to make gazpacho and pan con tomate with serrano. - 24 oz. heirloom tomato - 1/2 cucumber - 4 oz. red pepper - 0.5 oz. garlic - 1 oz. sherry vinaigrette - ...

Blend the chopped red tomatoes, shallots ... 8-10 seconds until just broken up but not puréed – it should resemble gazpacho. Season, to taste, with salt flakes, then pulse again.

In this episode, Mayu shares a cold tomato soup gazpacho recipe she learned from her host mother in Spain. Listen to the episode. Listen to SBS Japanese Audio on Tue, Thu and Fri from 1pm on SBS 3.