Kay Chun is a recipe developer, food stylist, and New York Times Cooking contributor. She also formerly worked as Test Kitchen senior editor at Food & Wine. What is a gazpacho usually made of?

Food & Wine's guide includes recipes like classic gazpacho and chilled cucumber soup, with many of the options taking advantage of the fresh summer produce. Try this chilled zucchini soup with ...

Gazpacho is a refreshing and vibrant cold soup that has become popular all over ... Set aside a small portion of the diced cucumber, diced tomatoes, and any other garnishes you'd like to use ...

This white gazpacho soup should be creamy with a mild hit of ... Add the garlic and cucumber and continue to blitz, then drizzle in the rest of the water, the olive oil and half the vinegar.

The emulsion of red tomato juice, green cucumber juice and golden olive oil ... Before serving, adjust the seasonings with salt and vinegar. If the soup is very thick, stir in a few tablespoons ...

This recipe combines roasted beets that have cooled, with crisp cucumber, sweet red peppers, sharp red onion, and juicy ...

In batches, combine the tomatoes, cucumber, bell pepper ... and/or salt. If the gazpacho is too thick, add some or all of the water. Refrigerate for at least 10 minutes. Transfer the gazpacho ...

we do a lot of cold soup. I grow a lot of tomatoes, so we do a chunky gazpacho that has a lot of cut-up vegetables." Other summer specials include New England Fish Chowder and Cucumber Gazpacho.

This refreshing cucumber gazpacho is inspired by ajo blanco, a chilled almond and garlic soup from southern Spain. A perfect starter on a hot summer’s day. Put all the ingredients (except the ...

English cucumber – I love to use English cucumber, they have less seeds. If you can’t find English cucumbers, I suggest you ...

Add the remaining pineapple and cucumber, the cilantro, and 1 1⁄2 tablespoons of avocado oil. Pulse the blender quickly a few times—the gazpacho should remain chunky. (Depending on the size of ...