For fresh veggie-packed refreshment, try Ina Garten's Gazpacho soup recipe from Barefoot Contessa on Food Network; it's best served cold on a hot summer day.

For a bright, refreshing summer soup, try Alton Brown's Gazpacho recipe, loaded with fresh, crunchy vegetables and herbs, from Good Eats on Food Network.

Ingredients: Deselect All, 2 cloves garlic, 1/2 red onion, 5 Roma tomatoes, 2 stalks celery, 1 large cucumber, 1 zucchini, 1/4 cup extra-virgin olive oil, 2 tablespoons red wine vinegar, 2 ...

Step 1, In a blender puree chopped tomatoes, bell peppers, onion, and cucumber, garlic paste, vinegar, oil, and salt and pepper, to taste. Chill soup well, preferably overnight. Step 2, Thin soup ...

Ripe tomatoes, crisp cucumber and red bell peppers come together to make a delightfully refreshing version of classic gazpacho.

Ingredients: Deselect All, 1 clove garlic, peeled, Kosher salt, 1 1/2 pounds vine-ripened tomatoes, preferably heirloom varieties, roughly chopped, 8 ounces cucumbers, peeled, seeded and roughly ...

Ingredients: Deselect All, 8 slices white bread, crusts removed, bread broken into big chunks, 2 pounds tomatoes, seeded, 1 English cucumber, peeled, 1 large white onion, 1 green bell …

Season with salt and pepper, to taste. Chill for at least 1 hour before serving. Divide gazpacho among 6 serving bowls. Sprinkle the fresh herbs over the bowls for garnish, if desired.

Ingredients: Deselect All, 2 thick slices day-old bread, such as ciabatta or peasant white, crusts removed, 6 large cloves garlic, chopped, 2 tablespoons freshly chopped oregano leaves, 2 ...

Ingredients: Deselect All, 2 (28-ounce) cans whole peeled tomatoes, drained, 4 scallions, 1/4 seedless cucumber, unpeeled and seeds removed, 1 large red onion, 6 garlic cloves, 1/2 cup red wine ...