Many different soups from all over the world are served hot, and yet gazpacho from Spain is typically eaten cold. There's a ...

To begin making the Ajo Blanco recipe, peel and slice the cucumber ... Add the olive oil and half the cold water, the salt and pepper and run the processor till the soup is blended. You may need to ...

Keep these flavor-packed recipes on hand for when summer produce (and temperatures) hit their peak. Perhaps it's sizzling ...

Try this twist on gazpacho, the classic Spanish summery chilled soup. Tomatoes and strawberries ... balance of sweetness and acidity. For this recipe you will need a blender.

Into a bowl place the chopped green tomatoes, cucumber, onion, green chillies, garlic clove, grated ginger, the lime zest and juice and herbs. Add the water, flaky sea salt, sugar and some freshly ...

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

In this time it will also clear up the gazpacho and leave the excess pulp floating at the ... and add to the blender with half of your veg stock and begin to blend. Your soup will be slightly thick in ...

Nancy Rinehart of Side Hustle Soups shared recipes for three favorites that are in regular rotation at her soup business. All the soups freeze well.

Bowls of gazpacho soup can make for a filling meal on a summer's day or an easy opener for a successful dinner party. Since gazpacho is served cold it can be made in advance, making hosting a ...