Discard the remaining mash. Chill the gazpacho for at least 2 hours. To make the croutons, sauté cubed French or whole wheat bread in 2 tablespoons olive oil with 1 garlic clove until crisp.

Her recipe for Gazpacho Andaluz definitely hits the spot! It's healthy, it's simple, and you don't even have to turn on the stove. See the recipe for Gazpacho Andaluz after the jump. 1/4 red bell ...

What tomato soup is to winter, gazpacho is to summer — a quick ... WaPoFood originally featured the recipe more than a decade ago, but I’ve streamlined it for even simpler dining.

GAZPACHO IS SO much more than cold soup ... cucumber and bell pepper—were introduced to the recipe. Each Andalusian province developed its signature version, and in no time the soup, variously ...

DEAR ABBY: Years ago, I purchased your recipe booklet which had a very good recipe for gazpacho (no oil in the recipe). I no longer have that booklet. Could you print the gazpacho recipe?

But one thing she cooks like the gods is gazpacho. This is her recipe. It's also one of the reasons I married her. A good croissant is a beautiful thing, but a xuixo is for the gods. This ...

Hailing from the Andalucian region of Southern Spain, gazpacho is traditionally served in summer, when the tomatoes are at their best and chilled soups offer welcome relief from the heat.

Pour the Gazpacho into a serving bowl. Top it with more olive oil. Garnish with mini-basil, and diced watermelon. Serve with your favorite crackers and sliced cucumber on the side.