My husband loves gazpacho and a couple of years ago, I switched from the recipe I’d used for over 20 years to Ina Garten’s (Barefoot Contessa). It is less labor intensive than my previous one and is delicious. If you...

Any recommendations for gazpacho on the westside?

I made a tomato-melon gazpacho over the weekend, and have a ton of leftovers. For future reference, a gazpacho that includes 3 1/2 pounds tomatoes, 1 1/2 bell peppers, a cucumber, and a small cantelope makes more soup that two...

I am looking for great gazpacho anywhere in Manhattan and at all price points. Thanks for the help.

Any recommendations on the best gazpacho in the Chicago area? Or cold cherry soup, or strawberry? The Whole Foods gazpacho is ok, but quality is inconsistent.

I had GREAT gazpacho at Bowery Bar the other day.

The gazpacho at Julia’s Empanadas on Conn Ave is some of the best I’ve ever had.

I am having a craving for gazpacho, it’s so hot and dry here in sth florida. Since I haven’t found a decent one around here was going to try to make one tonight. Your favorites will be appreciated.

Last week I had some delicious green tomato gazpacho at a great restaurant in Tivoli, NY. Anyone have any ideas on a recipe? I tried googling it but didn’t come up with much. The soup was very light and refreshing.

any recs for gazpacho in the bay area? Preferably on an outside patio. I once made a great one from a recipe by Chef Tell, but it required a raw egg.

I had the most delicious gazpacho at Cafe Orlin, an Israeli Cafe on 8th St and 2nd ave. It’s a big bowl of fresh, garlicky chilled tomato puree, with a large spiral of cucumber in the center, and this cucumber is stuffed...

I am looking for great gazpacho anywhere in Manhattan and at all price points. Thanks for the help.

Today, as he was signing off at the end of his weekly online chat for the Post, Tom Sietsema said " the (new) sashimi gazpacho at Kaz Sushi Bistro is nothing less than amazing" Well, with praise like that, I am now wishing I...

It is so hot here in Tucson (90!!) and will continue in the high 80s over the weekend, so I’ve decided to include a cold gazpacho (is that redundant?) in my dinner for 30. I have a recipe I like but I’d love to see...

Sorry this is a little bit tardy, but the gazpacho I have eaten in Spain has always been smooth, not chunky. Almost all gazpacho i’ve tried in the states has been too adulterated. I was taught to make it in Valencia by a...