Can watermelon gazpacho be made ahead of time? Watermelon gazpacho tastes best the same day it's made, but it can be stored ...

Jose Andres, chef of the Bazaar restaurant in Los Angeles, attributes his very authentic gazpacho recipe to his wife, Patricia, who is from Andalusia. He jazzes it up by using yellow and green ...

What we know today as traditional gazpacho evolved from a version of the soup dating to fifth century Spain that consisted of bread crumbs, garlic, olive oil, vinegar, and water.

A traditional tomato gazpacho, such as this recipe from José Andrés, is a staple during the summer months for a reason: It’s cold, easy to prepare and delicious.But there are many other types ...

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 ...

Gazpacho “is meant to be consumed cold in a larger amount,” Scott Bova, vice president of culinary for Whole Foods, the rare company that produces both salsa and gazpacho, told me. Salsa is not.

Combine tomatoes, cucumber, bell pepper, onion, vinegar, garlic, and salt in a food processor, and pulse until blended. Pour olive oil in slowly, with the processor running, until the gazpacho is ...

Don't limit soup recipes to just the colder months: This watermelon gazpacho is refreshing, light, and perfect for summer! Unlike traditional Spanish gazpacho recipes that typically highlight sun ...

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 ...