From Better Homes and Gardens

Make this healthfully fresh chilled summer soup recipe of chunky tomatoes, chickpeas, spicy vegetable juice, and vegetables, chill up to 24 hours, and serve as a refreshing side-dish. Enjoy a

Gazpacho To Go

From Fine Cooking Magazine

To dress up this cold soup, serve it with lumps of cooked lobster, crab, or shrimp.

Green Gazpacho

From Campbell's

Perfect for the warmer weather, this flavorful chilled soup has a secret ingredient - condensed tomato soup - so it's easy to make and it tastes great. Plus, it takes just 10 minutes to put together before it chills.

Quick Gazpacho

From Swanson Broth & Stock

Shrimp, cantaloupe and balsamic vinegar make this gazpacho deliciously different...and it only takes 15 minutes to make! It's so refreshing, especially on a hot summer's day.

Chilled Shrimp Gazpacho

From Betty Crocker

Bring a taste of Spain to your table tonight with great-tasting gazpacho featuring fire-roasted tomatoes, cucumber, pepper, onion and cilantro.

Fire-Roasted Tomato Gazpacho

From Better Homes and Gardens

This cold fresh tomato soup with cucumbers and sweet peppers has just 98 calories a serving.

Gazpacho

From Better Homes and Gardens

To carry this hearty soup to a potluck, transport the cold gazpacho in a thermos and pack the shrimp and scallops in an ice-filled cooler. Combine them just before serving.

Tex-Mex Seafood Gazpacho

From Ladies' Home Journal

This classic no-cook soup is easy to make with the help of prepared tomato juice, combined with chopped celery, green pepper, cucumber, and garlic.

Gazpacho

From Pace Salsa & Picante

You can serve this soup as a starter or as a light main dish--either way, it's refreshing, delicious and a snap to make.

Chilled Picante Gazpacho

From Better Homes and Gardens

This gazpacho (gahz-PAH-choh) recipe has sweet shrimp and fragrant peaches or nectarines--a flavor twist on a summertime favorite.

Shrimp-Fruit Gazpacho

From Better Homes and Gardens

Canned convenience combines with garden vegetables in this zesty chilled soup.

Black Bean Gazpacho

From Food & Wine

The Lees created this gazpacho as a riff on a recipe from The Virginia Housewife, a seminal Southern cookbook first published in 1824 that is still in print. They sweeten the cold tomato soup with watermelon and make it fiery with habanero and poblano chiles.

Spicy Tomato-and-Watermelon Gazpacho with Crab

From Food & Wine

White Gazpacho

From Better Homes and Gardens

Savor the flavors of your garden with this chilled soup, made from roasted tomatoes, cucumbers, and chile peppers. Stir in the crabmeat and chill, and you're ready for summer parties.

Chilly Chile Pepper Gazpacho

From Better Homes and Gardens

This spicy soup packs a nutritious punch from the vegetables while skimping on calories and fat.

Garden Vegetable Gazpacho

From Fine Cooking Magazine

I like straining this soup so it's absolutely smooth; if you'd rather not strain it, puree it more coarsely so the soup is chunky and tiny fibers aren't an issue. This recipe was adapted from Carmen Perujo, a home cook from Seville, who says that gazpacho used to be served as the penultimate course of the midday meal, "just before the fruit, which was always our dessert." Nowadays, it's often served as an appetizer.

Andalusian Gazpacho

From Better Homes and Gardens

Garbanzo beans add heartiness to this popular summertime chilled soup recipe.

Roasted Tomato Gazpacho

From The Food Channel

This cool yet hearty gazpacho makes for an elegant summer "cocktail" when served in goblets or champagne flutes.

Gazpacho Grande

From Midwest Living

We added chopped lobster to this favorite chilled vegetable soup. Serve it as an appetizer at summer parties.

Lobster Gazpacho

From Better Homes and Gardens

Serve this fresh, chilled side dish soup with grilled meat, chicken, or fish.

Carrot-Cucumber Gazpacho

From Fine Cooking Magazine

Hearty and thick from chopped tomatoes, herbs, and roasted peppers (but not a speck of bread), this soup uses lemon juice instead of the traditional vinegar. It's almost as thick as a salsa; you can thin it with water if you like.

Roasted Red Pepper & Tomato Gazpacho

From Better Homes and Gardens

With only 1 gram of fat and no cholesterol, this chilled soup is a great, heart-healthy way to enjoy an abundant summer crop of tomatoes, cucumbers, and green peppers.

Citrus Gazpacho

From Better Homes and Gardens

Colorful tomatoes, tomatillos, cucumber, shrimp, and cilantro combine in this low-fat make ahead chilled soup recipe.

Red and Green Gazpacho

From Vegetarian Times

For easy transport and serving, pack this soup in a tight-closing bottle or wide-mouthed Thermos, and preassemble skewers of lime wedges and radish quarters to pack in a resealable plastic bag. Because the gazpacho is pureed, guests can sip it from small cups rather than using spoons.

Green-and-Gold Gazpacho

From Family Circle

This refreshing Spanish soup is one of the best recipes for homegrown tomatoes and cucumbers. The shrimp make a delicious garnish as well as boosting the protein, so you can serve the soup as a main dish.

Shrimp-Topped Gazpacho