When the weather dares to hit the triple digits, it’s impossible to justify turning on the oven (or even the grill). Luckily, there is one incredibly easy-to-make dish with endless variations that has no cooking involved, ever: gazpacho.
Usually made with a tomato base, gazpacho can be any soup made with a combo of raw vegetables or fruits, served cold—perfect for those extra hot days when it’s too gross to move.
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Just grab your blender, raid your crisper drawer, and prepare to be refreshed.
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Have some leftover watermelon from a recent BBQ? Our Watermelon Gazpacho recipe is a refreshing summer soup and the perfect option to use up that extra fruit—but it’s worth buying a new one just to make it, too. (Scroll down for another version that incorporates fennel and pickled watermelon rind for garnish.)
Think of the classic dish from Andalusia, Spain, just simplified. To make this soup, all you need are some fresh vegetables, oil, vinegar, and tomato juice. Get our Basic Tomato Gazpacho recipe.
Related Reading: Why Are Heirloom Tomatoes So Expensive?
Cucumbers are a staple of the summer garden, so put them to good use with our recipe for cucumber gazpacho. The cucumbers are paired with green grapes, olive oil, sherry vinegar, almonds, and sweet baguette. Since green grapes can be on the sour side, give them a taste first and adjust the vinegar as needed. Get our Cucumber and Green Grape Gazpacho recipe.
Read More: 18 Cooling Cucumber Recipes to Beat the Heat
Looking for a dish to impress your guests? Try out Chef Daniel Humm’s (James Beard Winner, chef / owner of Eleven Madison Park) go-to summer dish. While you can use any fresh, seasonal fruits or vegetables, this version takes advantage of late-summer peaches that will soon be at the market. Get Daniel Humm’s Peach Gazpacho recipe.
While this isn’t called gazpacho, it basically is, or at least shares gazpacho’s most notable and important trait: It involves zero cooking, just blending fresh ingredients together and chilling. The combo of creamy avocado, tangy kefir, and refreshing cucumbers is positively invigorating, yet also soothing and lush. Get the Chilled Avocado, Cucumber, and Kefir Soup recipe. (But if you don’t do dairy, try this Raw Vegan Gazpacho recipe instead.)
This dairy-free soup is chock-full of fresh, sweet, summer corn. Top with cooked shrimp or crab meat if you want a little something extra, and garnish with fresh basil or cilantro and some reserved corn kernels. Get the Sweet Corn Gazpacho recipe.
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Knock out a few healthy servings of vegetables with this recipe. The soup gets its muted green color from cucumbers, cilantro, tomatillos, and a little jalapeño, but there is nothing muted about the flavors. Get the Green Cucumber Tomatillo Gazpacho recipe.
Carrots and coconut milk form the base of this vibrant vegan option. Just roughly chop the veggies and toss them in a blender with garlic, ginger, tomato paste, and a few other ingredients, give it a couple quick spins, and voila: vegetable smoothie gazpacho! Get the Carrot Gazpacho with Coconut Milk recipe.
For something a little different, blend a ripe cantaloupe into a refreshing, slightly sweet soup with salty, crispy prosciutto garnish (which, yes, technically requires a little cooking, but is so worth it). Yogurt, shallots, sherry vinegar, and cucumber help temper the melon’s sweetness too, so you’re definitely still in savory territory. Get the Cantaloupe Gazpacho recipe.
Thanks to modern day agriculture, stone fruits—soft-fleshed fruits with a center seed—are generally available year round. But if you are looking for the fresh, local stuff, now through early September is your best time. This recipe from Apron Strings features peaches, plums, and cherries. Get the Summer Stone Fruit Gazpacho recipe.
If you prescribe to the belief that Thai food is the best kind of food, you’ll love this Thai take on gazpacho. It’s got all the familiar flavors—lemongrass, lime, galangal, fish sauce, and fiery birds eye chilies, smoothed out with coconut milk. Get the Spicy Thai Gazpacho recipe.
Dan McKay wrote the original version of this story in 2015. It has been updated with additional images, links, and text.