When the weather is steamy and summer produce is at its peak, tomato-based gazpacho is the perfect summer dinner. Food historians trace the cold soup’s origins to Roman times, but it is most identified with Spanish cuisine, particularly the region of Andalusia.

You can easily modify gazpacho recipes to suit your preferences. Add hot sauce if you like it spicy, or dial back the heat with more avocado or tomato. Include herbs like fresh cilantro and basil in your blend, or chop them and add them as garnishes, along with croutons.

Texture is also up to you, from silky smooth to chunky and rustic. You can experiment with tomatillos or green tomatoes like the Green Zebra to make a dazzling green gazpacho. There are even gazpachos that depart from the tomato base all together: white gazpacho boasts a base of cauliflower, cucumber and almonds.

More Gazpacho Recipes

Enjoy the following recipes and find more ideas for chilled soups.

  1. Gazpacho: Purée the traditional tomatoes, cucumber, onions, and green bell pepper, then serve over chopped cucumbers and tomatoes if you’d like additional texture.
  2. Watermelon Gazpacho: Chef Bibby Gignilliat’s sweet variation on the gazpacho theme adds a zip of lime and chipotle to corn, roasted red peppers, and melon.