Gazpacho

"Michael Kornick's hip mk restaurant in Chicago has quickly become one of my favorite places for a special dinner," writes Thien Sylora of Chicago, Illinois. "I had a terrific gazpacho there."

The classic cold soup, as interpreted by Ouro Branco restaurant, Vila Viçosa, Portugal.

Add chopped jalapeños for some extra zip.

Peg Isherwood of Libertyville, Illinois, writes: "While in Christiansted, St. Croix, we dined at Kendrick's and had the most interesting gazpacho — it was spicy but not too hot, with lots of chopped vegetables. I met the owner, David Kendrick, the next morning and found him delightful. Would you ask him for the recipe?" This gazpacho has a chunkier texture than most (almost like a salsa). To chop the vegetables in a processor, cut them into quarters and process in batches, using on/off turns.

The gazpacho needs to be started a day ahead, so be sure to plan accordingly.

This is also terrific with yellow tomatoes. Garnish with thin cucumber slices and some chopped red onion, if desired.

This recipe can be prepared in 45 minutes or less. Round out this satisfying soup with a composed platter of marinated beets, red onions, sliced hard-boiled eggs, pickled vegetables and a wedge of imported Parmesan. Try a purchased berry tart for a pretty dessert.

Gazpacho de Habas This gazpacho has a haunting flavor — barely identifiable as lima beans — and is also excellent when you substitute pine nuts for the limas, as the chef at El Churrasco, in Córdoba, often does. The addition of an egg — not at all unusual in white gazpachos — gives this soup a creamier, richer taste. It is best served in small portions.

"My grandmother, who was a successful restaurateur from C″rdoba, Spain, hesitantly relinquished her gazpacho recipe to me," says Lawrence Saez of San Francisco, CA. This nourishing cold soup is ideal for a hot summer day and is best enjoyed with a glass of Manzanilla Sherry.

Many Americans first tasted this cold vegetable soup at the 1964 New York World’s Fair. Gazpacho came into favor partly as a vehicle for showing off blenders, the popularity of which created a boom in recipes that called for liquefying ingredients. This recipe goes the Spanish classic one better with the addition of smoky chipotle chilies.

"Andaluca restaurant in Seattle offers a delicious—and beautiful—green gazpacho served with a crabmeat topping," says Elida D. Wilson of Olympia, Washington. "Would chef Wayne Johnson be willing to share his recipe?"

Can be prepared in 45 minutes or less but requires additional unattended time.

Can be prepared in 45 minutes or less.

Yellow tomatoes — which are typically sweeter than red ones — flavor a sunny Golden State version of the chilled summer soup. Begin preparing this recipe one day before you plan to serve it.

This recipe can be prepared in 45 minutes or less but requires additional sitting time.