The chilled Spanish soup comes in a rainbow of colors and it’s perfect for these late summer days. Here are nine ways to make it.
1. Red and rustic. Keep the gazpacho base classic—with red tomatoes and cucumbers—and serve it coarsely pureed.
2. Yellow. Use sweeter, lower acid yellow tomatoes to turn your soup a gorgeous golden color.
4. White. To make Spain’s other gazpacho, puree almonds, cucumbers and grapes with soaked bread, which makes it nicely creamy. Or, for a lighter take on the white gazpacho, swap in some cauliflower as a substitute for some of the almonds.
6. Bloody Mary. Merge the soup and the cocktail, adding horseradish and Worcestershire to gazpacho. Whether you serve it in a bowl or spike it with vodka and pour it over ice, it will be delicious.
7. Salad. Deconstruct gazpacho into an awesome salad of tomatoes, cucumbers, croutons and scallions in a zingy sherry vinegar dressing.
Kristin Donnelly is a former Food & Wine editor and author of the forthcoming The Modern Potluck (Clarkson Potter, 2016). She is also the cofounder of Stewart & Claire, an all-natural line of lip balms made in Brooklyn.