Tomatoes and cucumbers are mainstay ingredients in a classic version of gazpacho, but there's a strong case to be made for giving the soup a Moroccan — and slightly sweet — touch with cherries.

Serving soup is a bit of a Goldilocks game: You don't want it too hot or too cold. But there's a different just-right temperature for different soups.

There's a soup for every mood, temperature, and palate. To "stir the pot" and get your brainstorming started, we've rounded up 41 of the best recipes.

Soup is likely the last food you’d eat to beat the heat, however, you shouldn’t rule out gazpacho. This cold soup features vegetables, oil and other ingredients, which are blended until a ...

This watermelon gazpacho is an ideal summer refresher — a vibrant, chilled soup that combines the sweetness of watermelon with the freshness of classic tomato-rich gazpacho. IE 11 is not supported.

Above. This no-cook soup is a lovely yellow, thanks to the starring fruit and a yellow bell pepper. A dash of hot sauce adds a nice little kick.

Gazpacho might have once been a specific dish, but “if you accept green-grape-almond gazpacho as legitimate, then gazpacho is just cold soup,” Bittman said. The human mind excels at categorizing.

Gazpacho is a warm-weather soup. In other words, it’s a cold, slurpy, thirst-quenching soup, ... 1 to 2 teaspoons Mexican hot sauce. 1 teaspoon kosher salt, or more to taste.

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 ...

Gazpacho is a warm-weather soup. In other words, it’s a cold, slurpy, thirst-quenching soup, spiked with chile heat to make you sweat and, hence, cool you down in the summer heat. The Spanish ...