Header image: Classic Tomato Gazpacho from CHOW

With the weather starting to hit the triple digits, it’s getting harder and harder to justify turning on the oven (or even the grill). Luckily, there is one easy to make dish that has no cooking involved – 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 hot to move.

1. Watermelon Gazpacho


Have some leftover watermelon from a recent BBQ? Try out our recipe for watermelon gazpacho – it’s a refreshing summer soup and the perfect option to use up that extra melon.  Get our recipe for Watermelon Gazpacho.

2. Basic Tomato Gazpacho

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 recipe for Basic Tomato Gazpacho.

3. Cucumber and Green Grape Gazpacho


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. Cooks note: since green grapes can be on the sour side, give them a taste first and adjust the vinegar as needed. Get our recipe for Cucumber and Green Grape Gazpacho.

4. Daniel Hum’s Peach Gazpacho with Toasted Almonds


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 our recipe for Daniel Humm’s Peach Gazpacho with Toasted Almonds.

5. Raw Vegan Avocado Gazpacho

Since gazpacho involves no cooking – if it does, it’s not gazpacho – it’s one of the easiest vegan raw dishes for the average person to get into. As the recipe notes, this “liquid guacamole” is deceptively rich; enough so that you “might” consider incorporating more raw, vegan dishes into your dining repertoire. Get our recipe for Raw Vegan Gazpacho.

6. Early Summer Gazpacho


Just follow the advice of Food52 and start with a base of two parts tomatoes to one part cucumber. After a quick blend with spices, oil / vinegar and some avocado, you have a simple lunch. Top with your favorite chopped vegetables. Get the recipe here.

7. Green Gazpacho

Bon Apetit

Knock out a few healthy servings of vegetables with this recipe for Green Gazpacho from Bon Appetit. The soup gets its muted green color from cucumbers, green bell peppers, tomatillos, green onions and jalapeno. Get the recipe here.

8. Blender Gazpacho with Celery, Carrot, Cucumber and Red Pepper

The New York Times

Instead of roughly chopped vegetables in a tomato-base, this recipe from the New York Times takes the lazy route. Just throw everything in the blender, give it a few quick spins and voila – vegetable smoothie gazpacho. Get the recipe here.

9. Gazpacho Andaluz


For gazpacho purists, this recipe from Saveur is as close to the official gazpacho as you’ll get. It’s simple and the ratios are perfect. Be sure to include the optional garnishes for the full gazpacho experience. Get the recipe here.

10. Summer Stone Fruit Gazpacho

Apron Strings

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 recipe here.

11. Spicy Thai Gazpacho

Thai Me Up Kitchen

If you prescribe to the belief that Thai Food is the best kind of food, you’ll love this Thai take on gazpacho from Thai Me Up Kitchen. It’s got all the familiar flavors – lemongrass, lime, galangal, fish sauce and fiery birds eye chilies. Get the recipe here.

Dan McKay is a Canadian actor, film director, screenwriter, and musician—oh wait, that’s Ryan Gosling. Dan is a Philly-based freelance writer, photographer, and digital marketer. He has written for Eater and Thrillist, in addition to other publications. Outside of work, you might run across him in the Asian market or in one of Philly’s local drinking establishments.
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