'gazpacho' on Serious Eats

2 Non-Tomato Gazpachos to Beat the Heat

Tomato gazpacho (A.K.A. liquid salad) is famous the world over, but it's not the only kind. Here, we explore two non-tomato versions, one a traditional white gazpacho with almonds, bread, and garlic, the other a decidedly inauthentic version made with cantaloupe and garnished with oven-crisped prosciutto. More

Video: Turkish Mezze

Go to many traditional Turkish restaurants in Istanbul, and your meal will begin when a waiter parks his double decker cart next to your table, full of delicious mezze dishes for you to choose from: Feta, braised beans, hummus, grilled octopus salad, grain salads, hummus...we can't think of a better way to start a meal. More

The Food Lab Turbo: Super Simple Gazpacho

A couple of years ago, I produced what was possibly the most time consuming gazpacho recipe ever. It was damn delicious—the best gazpacho I know how to make!—but took in excess of two hours from start to finish. Today, I'm going to share with you the version of gazpacho I make when I'm feeling lazy. Don't worry, it's still knock-your-socks-off tasty. More

Max and Eli Sussman's Watermelon Gazpacho

While many tomato gazpachos could easily be mistaken for watery salsa, this watermelon version from This is a Cookbook is anything but. Max and Eli Sussman blend together freshly strained watermelon juice with a rich, thickening mixture of almonds, bread, onion, bell peppers, and olive oil to create a vibrantly red, totally slurp-able, tail end of summer appetizer. It's a little on the sweet side, sure, but that's easily fixable with a drizzle of hot sauce and squirt of lemon. More

Max and Eli Sussman's Watermelon Gazpacho

While many tomato gazpachos could easily be mistaken for watery salsa, this watermelon version from This is a Cookbook is anything but. Max and Eli Sussman blend together freshly strained watermelon juice with a rich, thickening mixture of almonds, bread, onion, bell peppers, and olive oil to create a vibrantly red, totally slurp-able, tail end of summer appetizer. It's a little on the sweet side, sure, but that's easily fixable with a drizzle of hot sauce and squirt of lemon. More

Cook the Book: Kimchi Gazpacho with Shrimp 

Gazpacho, kimchi, and shrimp cocktail aren't dishes that you'd expect to find of the same table or even the same menu, but for Anita Lo, author of Cooking Without Borders these seemingly separate dishes combine for a brilliant palate-awakening first course. The concept behind her Kimchi Gazpacho with Shrimp springs from the little plates of pungent fermented kimchi that kick off nearly all Korean meals. Mixed into a fresh and simple blender gazpacho of tomatoes, cucumbers, and garlic, the kimchi acts as both salty and sour elements with just a hint of red chile. More

Cook the Book: Gazpacho

This week we wanted to test out Ferran Adrià's take on the iconic Spanish dish, Gazpacho, to see how he translated the chilled soup. Turns out, it's simple, classic, and shockingly easy to make at home, requiring nothing more than a blender and a fine-mesh sieve for a bowl of bright, vegetal, tomatoey soup. More

Dinner Tonight: Alice Waters' Gazpacho

Gazpacho is all over the place in summertime. It's the iconic chilled summer soup; refreshing and acidic and featuring the almighty tomato at its seasonal peak. Many non-traditional ingredients find their way into modern recipes, though, such as avocado or watermelon, and many depend on tomato juice. These are delicious in their own way (including a recipe already covered in this column). However, the original recipe from Spain is pretty simple, featuring olive oil, tomatoes, bread, garlic, and garnishes. More

Grilling: Gazpacho

On Fridays, Joshua Bousel drops by with a recipe for you to grill over the weekend. Fire it up, Joshua! [Joshua Bousel] The extreme heat and humidity we have going on here in New York hasn't exactly left me with... More

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