chilled-soups

Award-winning food blogger Laura Wright has a new collection of vegan recipes out, like this refreshing Bloody Caesar Gazpacho.

How do you make the easiest pea soup? If you have a microwave, half the work is already done.

Summer in Spain means there’s gazpacho in your refrigerator. Some people drink it every day; some people drink it all day. The “liquid salad,” a fixture on restaurant menus all over Spain from now until September, can also be found chilling in the dairy case of supermarkets and corner stores; in hot weather, it’s a…

Gazpacho, a chilled soup served in Spain and Latin America, is perfect to make with whatever's in your summer garden. The sweet, juicy burst of ripe nectarine provides a welcome extra layer of flavor. Stone fruits and tomatoes really do get along so nicely when they're in prime season, though I wouldn't fault you for subbing…

James Beard Award–winning chef and all-around food hero Hugh Acheson’s new cookbook, The Broad Fork, was inspired by the questions asked at farmers’ markets. Acheson demystifies varietals and underused veggies with in-depth analyses, seasonal recipes and other forms of fruit- and vegetable-forward culinary encouragement. So why avocado soup? Well, can you think of a better vehicle for…