The emulsion of red tomato juice, green cucumber juice and golden olive oil produces the right color and a smooth texture. Combine tomatoes, pepper, cucumber, onion and garlic in a blender. Blend ...

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?

This recipe is a surprising combination of ... hit with everyone lucky enough to get a taste. How to make the best peach summer gazpacho The key to making a velvety peach soup is a good blender.

Since ingredients like tomatoes and cucumbers last only a few days, it's best to ... this recipe offers a vegan-friendly, ...

For this recipe you will need a blender. Put the gazpacho ingredients into a large mixing bowl and season generously with salt and pepper. Using your hands, mix everything together, squeezing out ...

The weather needs to be sizzling hot to really enjoy an ice cold glass of gazpacho. This recipe makes savoury pastry twists to set off its punchy flavour. Preheat the oven to 200C/390F/gas 6.

Today, Cesar Garcia of Spanish restaurant Iberica, London, shares his recipe for gazpacho of red berries and beetroot (or gazpacho de frutos rojos y remolacha if you want to practice your Spanish).

He was spot on. Sebastien matched the gazpacho with a crisp Saint Clair sauvignon blanc, proudly announcing “from Nouvelle Zelande”. This is my adapted version of his recipe.