If the soup is very thick, stir in a few tablespoons of ice water. Serve in glasses, over ice if desired, or in a bowl. A few drops of olive oil on top are a nice touch.

Ripe peak-of-season peaches are combined with fresh basil, honeydew melon and a touch of crumbled goat cheese to create a simple-to-make but complex-flavored summer soup. If you love gazpacho ...

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 - ...

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.