Healthy Gazpacho Recipes

Gazpacho is a delicious way to eat more veggies. Think of it as a vegetable smoothie. Not only does Chef José Andrés keep a pitcher of this healthy gazpacho recipe in his refrigerator all summer, it's also served at Beefsteak, his chain of vegetable-driven restaurants.

Many gazpacho recipes are thickened with bread, but this one uses just vegetables, making it a gluten-free refresher for a hot summer day. The key to any flavorful gazpacho is giving it time to rest. The flavors meld and become cohesive when the soup is allowed to sit a bit before serving.

White gazpacho is made with bread, almonds, grapes and garlic and is one of the traditional Spanish gazpacho variations. In this white gazpacho soup recipe we add cucumbers and honeydew, whir it in a blender and it becomes silky, a little toasty (from the almonds) and refreshing.

A combination of avocado and yogurt gives juicy cucumber just the right amount of creaminess in this rich cold cucumber soup.

This easy gazpacho recipe is a great way to use less-than-beautiful-but-still-great-tasting tomatoes since they get whirled up in a food processor. The chilled soup is served here with Mexican sour gherkins--bite-size cucumbers that look like mini watermelons and have a slightly sour flavor. Look for them at your farmers' market.

The yellow vegetables of summer--fresh corn, yellow tomatoes and yellow peppers--make this slightly sweet gazpacho soup recipe a beautiful and delicious alternative to red gazpacho.

The delicate flavors of cucumber and watermelon go hand in hand to create a sweet-and-savory chilled soup, perfect as a first course on a hot night.

Not all gazpachos are red. In this healthy white gazpacho recipe, we use cucumbers, yellow bell pepper and unsweetened almond milk for more savory results.

Inspired by Spanish pureed gazpachos, this golden-yellow one is based on an idea of Greg Parks's at the Four Columns Inn in Newfane, Vermont.

This tomatillo-based gazpacho is gorgeously green with a tart flavor that complements the sweet shrimp and salty olives. Make this meatless by substituting ricotta salata or feta for the shrimp. Serve with: Cheese quesadillas.

This easy gazpacho recipe is heaven on a hot day. Just puree everything in a blender and top the gazpacho with a drizzle of great olive oil.

Grill the vegetables for this refreshing soup earlier in the day or even the night before. We sometimes serve the gazpacho in clear Spanish wine tumblers to show off the rich color.