Traditional recipes

9 Great Gazpacho Recipes to Help You Chill Out

9 Great Gazpacho Recipes to Help You Chill Out

Get cool and stay cool with the classic chilled soup recipe, plus some interesting twists

This Green Gazpacho with Spicy Croutons is made with tomatillos for an interesting twist on the classic.

Who knew that there were so many ways to make gazpacho? Of course, if you ask the purists, they will say there is only one way to make gazpacho, and that is the Spanish way. That's how Vicky Cohen and Ruth Fox feel, authors of the blog May I Have That Recipe? Their Authentic Spanish Gazpacho recipe, which they made using fresh tomatoes from their father's garden in Barcelona, is a good place to start if you've never had this pleasantly refreshing chilled soup before.

Click here to see the 9 Great Gazpacho Recipes to Help You Chill Out Slideshow

But if it's not your first time having this summertime treat, you may be curious to try some new and interesting takes on it. Our collection of gazpacho recipes is a colorful one, with a beautiful Yellow Tomato Gazpacho that takes advantage of beautiful heirloom tomatoes, a Green Gazpacho with Spicy Croutons made with tomatillos, and even a Tricolored Gazpacho for those who just can't decide.

And if fresh and fruity is more your speed, there are certainly a few of those recipes, too; check out the slideshow to see all of the inspired takes on gazpacho.

Will Budiaman is the Recipe editor at The Daily Meal. Follow him on Twitter @WillBudiaman.

Post your Proven BIAB and/or No Chill recipes

I'd like to start a collection of BIAB and/or No Chill recipes, ones that you have made (especially if made more than once).

I'll start off with a maple porter that I've made at least 4 times in the last year:

Maple Porter (partial grain):

1.5 lbs maris otter
0.5 lbs chocolate malt
0.5 lbs caramel malt (60L)
0.25 lbs black patent
1 cup flaked oats
5.5 lbs amber Dry malt extract
1 oz fuggles @ 40 minutes in hop bag
Yeast: S-33

Primary x 2 weeks
Secondary x 2 weeks (better if 3+ weeks)

6 gallons water
Mash grains in grain bag at 154 F for 40-60 minutes and remove
Bring to boil, shut off flame, add DME
Return to boil, add 1 Oz fuggles 40 minutes before flame out (I use a hop bag)
total boil time 50 min.

remove 1 quart, put in freezer for 30 min to use for starter
Put lid on pot, let cool to 70 F (usually over night)

rack to secondary after 2 weeks, Add 1 quart grade b maple syrup (bumps OG up to 1.074) Maple flavor returns with age


Well-Known Member

I like the concept of the thread, but I want to make sure and post this so people don't get misinformation about BIAB and/or NoChill:

ANY recipe will work with BIAB -- just adjust your mash thickness to account for full volume (Strike+Sparge) water. And with no-chill you can either use ThePol's hopadjust chart or not. A lot of people have great success with it, while many think adjusting is not necessary.


Well-Known Member


Well-Known Member

Yep..yep. yep. The chart works pretty good, but you have to know your limitations. It's hard enough getting the bitterness right on a IPA where you want big smell, big citrus taste, and just the right amount of bitterness, amiright?

Also, there's more gray area on that chart because your cooling rate may not be my cooling rate on a 'nochill' beer. Heck, my cooling rate isn't even my cooling rate depending on the time of year.

If I'm 'no chilling', I keep it simple. I'll post some of my recipes, but all I do is use recipes I find on the intertubes. I've had good luck with Jamil's recipes. If I see lots of hops additions, high alpha hops like Magnum etc., high flavor hop profile - I skip that recipe. If I'm doing an IPA, I chill it. Even then. it's hard to get the bitterness where I want it. I bottle and that adds two extra weeks on my IPAs compared to brewers that keg. you'd think that doesn't make a difference, but from my experience, I can't match kegged aroma hops with bottle beer.

Bitterness is easy with no chill. So is aroma. dry hop works exactly the same. Hop flavor is much harder to control and that flavor can easily turn into bitterness.


Well-Known Member


Supporting Member

Recipe: Raging Red Honey Red Ale
Style: American Amber Ale
TYPE: All Grain

Recipe Specifications
Batch Size: 5.50 gal
Boil Size: 6.30 gal
Estimated OG: 1.058 SG
Estimated Color: 15.6 SRM
Estimated IBU: 26.4 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Amount Item Type % or IBU
8 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 69.57 %
1 lbs Caraaroma (130.0 SRM) Grain 8.70 %
1 lbs Melanoiden Malt (20.0 SRM) Grain 8.70 %
8.0 oz Carafoam (2.0 SRM) Grain 4.35 %
1.00 oz Crystal [3.50 %] (60 min) (First Wort HopHops 12.6 IBU
1.00 oz Cascade [5.50 %] (30 min) Hops 13.8 IBU
1 lbs Honey (1.0 SRM) Sugar 8.70 %
1 Pkgs California Ale (White Labs #WLP001) Yeast-Ale

I mashed with 7.5 gallons at 154F for 90 minutes. ended up with an OG of 1.059


Well-Known Member

This one tastes good to me. I only have a 7.5 gallon brew pot. I started the boil with 6.5 gallons and added the remaining as the volume went down. I need to get a 10 gallon pot I sparge to a 7 gallon bottling bucket.

Honey Ale:
Brew Type: All Grain Date: 12/25/2010
Style: American Blonde Brewer: Doug M
Batch Size: 6.00 gal Assistant Brewer:
Boil Volume: 7.58 gal Boil Time: 60 min
Brewhouse Efficiency: 65.00 % Equipment: My 7.5 Gallon Brew Pot
Actual Efficiency: 65.76 %
Taste Rating (50 possible points): 35.0

Ingredients Amount Item Type % or IBU
8 lbs Pale Malt (2 Row) Bel (3.0 SRM) Grain 73.53 %
8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 4.60 %
6.1 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3.49 %
2.00 oz Fuggles [4.00 %] (60 min) Hops 19.4 IBU
1.00 oz Goldings, East Kent [5.00 %] (30 min) Hops 7.3 IBU
2.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
2 lbs Honey (1.0 SRM) Sugar 18.38 %
1 Pkgs Nottingham (Danstar #-) Yeast-Ale

Beer Profile Estimated Original Gravity: 1.047 SG (1.025-1.056 SG) Measured Original Gravity: 1.047 SG
Estimated Final Gravity: 1.011 SG (1.008-1.016 SG) Measured Final Gravity: 1.012 SG
Estimated Color: 5.7 SRM (3.0-7.0 SRM) Color [Color]
Bitterness: 26.7 IBU (15.0-35.0 IBU) Alpha Acid Units: 13.0 AAU
Estimated Alcohol by Volume: 4.60 % (2.00-5.00 %) Actual Alcohol by Volume: 4.56 %
Actual Calories: 208 cal/pint

Mash Profile Name: Single Infusion, Light Body, No Mash Out Mash Tun Weight: 9.00 lb
Mash Grain Weight: 8.88 lb Mash PH: 5.4 PH
Grain Temperature: 72.0 F Sparge Temperature: 168.0 F
Sparge Water: 6.12 gal Adjust Temp for Equipment: TRUE

Name Description Step Temp Step Time
Mash In Add 11.09 qt of water at 164.9 F 150.0 F 75 min

Felicity's perfect gazpacho

Perfect gazpacho. Photograph: Felicity Cloake

100g slightly stale crusty white bread, soaked in cold water for 20 mins
1kg very ripe tomatoes, diced
1 ripe red pepper and 1 green pepper, deseeded and diced
1 medium cucumber, peeled and diced
2 cloves of garlic, peeled and crushed
150ml extra virgin olive oil
2tbsp sherry vinegar
Salt, to taste
Garnishes – see below

1. Mix the diced tomatoes, peppers and cucumber with the crushed garlic and olive oil in the bowl of a food processor or blender. Squeeze out the bread, tear it roughly into chunks, and add to the mixture.

2. Blend until smooth, then add the salt and vinegar to taste and stir well.

3. Pass the mixture through a fine sieve, then cover and refrigerate until well chilled.

4. Serve with garnishes of your choice: I liked diced black olives, hard-boiled egg and small pieces of cucumber and pepper mint or parsley also works well, and many people add spring onion, cubes of Spanish ham and so on.

How do you feel about cold soup – a delight or an abomination of nature? What's your favourite recipe does gazpacho rule the roost, or are you more inclined to vichyssoise? And lastly, has anyone ever made a good gazpacho with tinned tomatoes?

Ingredients of our chilled watermelon soup

The star of this cold summer soup is watermelon, but the combination of veggies and herbs are equally important. This recipe has 7 main ingredients:

  • ripe watermelon
  • fresh ripe Roma tomatoes
  • cucumber
  • bell pepper
  • fresh mint leaves
  • fresh basil leaves
  • chives

In one corner, you have sweet watermelon and tomato. In the other corner, you have savory cucumber and bell pepper. However, the fresh herbs elevate it to next-level delicious. Nothing screams summer vibes like mint and watermelon. Am I right? Or maybe strawberry, hmmm. I have to tell my husband to come up with something with strawberry here. Stay tuned!

Here’s How April Bloomfield Does Healthy Gazpacho: 3 Exclusive Recipes for the Weekend

To revist this article, visit My Profile, then View saved stories.

Photo: Courtesy of April Bloomfield

To revist this article, visit My Profile, then View saved stories.

In these sweltering days, it’s perfectly normal to experience cravings of ice cream and ice water exclusively—anything warmer may seem to border on masochistic. Alas, swimming, surfing, and even lounging on the beach require a healthy source of sustenance. Which brings us to gazpacho: The chilled soup—which delivers a burst of flavor in the form of a fruit- or vegetable-based broth—is the quintessential summer meal.

Yet as any aspiring foodie can tell you, a pitch-perfect execution is necessary in the kitchen, with lesser attempts resulting in something that more closely resembles, well, salsa. With this in mind, we reached out to April Bloomfield. The exacting chef—whose culinary triumphs include her simple, meat-laden menus for The Spotted Pig and The Breslin—recently released a veggie-centric cookbook, A Girl and Her Greens. She took on the fresh produce-driven challenge, creating three exclusive gazpacho recipes for that range from a cucumber and tomatillo blend thickened with protein-rich (and low fat) Lebanese yogurt, to an anti-inflammatory take on watermelon (spiked with refreshing mint) that will help you chill out and fill up.

2 lbs. heirloom tomatoes, eyes and whites removed
1 medium cucumber, peeled
1 shallot
1/2 jalapeño pepper
1 red bell pepper, seeds and whites removed, skin peeled
2 T Jacobsen sea salt
1 clove garlic, thinly sliced
1/8 cup picked mint leaves
1/8 cup picked opal or green basil, torn
1/4 cup sherry vinegar
1/4 cup olive oil
1/4 cup breadcrumbs

Dice the tomatoes, cucumber, shallot, jalapeño, and red pepper separately into medium-size pieces, about three-quarters to one-inch thick. Combine the chopped vegetables in a bowl and add the salt, garlic, mint, basil, sherry vinegar, and olive oil, and toss until the vegetables are well-coated. Cover the mixture with a lid and pop in the refrigerator until chilled—about an hour or so.

Using a slotted spoon, place the tomato mixture in a blender (leaving the excess liquid in the bowl) and purée until smooth and a rich orangey-red color. Add the breadcrumbs and remaining liquid from the bowl and purée until it is completely smooth and almost creamy. Sprinkle in a bit more salt if need be, and serve cold in a chilled glass. Garnish with a handful of fresh chopped basil and mint.

2 lbs. watermelon, seeds removed and diced into 1-inch cubes
8 oz. diced tomato, seeds and whites removed
8 oz. cucumber, peeled and diced into medium-sized cubes
1 red bell pepper, stem and seeds removed, diced into 1/2 inch size pieces
1 ají dulce pepper, stem and seeds removed
1/4 cup red onion, finely chopped
1 clove garlic, roughly chopped
juice of one lemon
1/2 cup olive oil
3 T Jacobsen sea salt

Thinly sliced red onion
Gaeta olives
Feta cheese
Black mint

Combine the watermelon, tomato, cucumber, bell pepper, ají dulce pepper, onion, and garlic in a large bowl and add the lemon juice, olive oil, and salt. Gently toss until the vegetables are well-coated in the oil and lemon juice. Cover the mixture with a lid and pop in the refrigerator until chilled—about an hour.

Gently spoon the watermelon-tomato mixture in a blender, leaving the excess liquid in the bowl. Purée until smooth and almost creamy in texture. Sprinkle in a bit more salt, if need be, and serve cold in a chilled glass. I like to garnish this soup with a few delicate slivers of red onion, an olive or two, and feta crumbles for added tanginess. A few sprigs of fresh of cilantro and black mint top it all off beautifully and add extra aromatics.

12 cucumbers (or less depending if they are large)—a lovely market mix cut into small/medium pieces, skin left on if not tough
3 garlic cloves, peeled and split in half
3/4 whole jalapeno, thinly sliced
3/4 stale baguette
3/4 cup high-quality red wine vinegar
1 heaping cup of Marcona almonds
7 1/2 cups small tomatillos
2 1/2 cups grassy extra-virgin olive oil
3 cups labneh
1 1/2 green apples, cored and cut into medium chunks
1 1/2 bunches of basil (leaves only)
3/4 bunch chives, roughly chopped

To preserve the lovely pale green color of the soup, the key is to make sure everything is nicely chilled before you start blending (including the pitcher for the blender). It’s best to have all the ingredients premixed in one bowl before blending.

Wash and cut all of the vegetables into small to medium pieces. Trim off and discard the crusts from your stale baguette. Tear the remaining baguette into small bits. Add the red wine vinegar to a bowl with the bread. Run a sharp knife through the herbs once or twice. Add all of the remaining ingredients to the bowl and mix. You will make this recipe in three batches in the blender, filling the blender by no more than half each time otherwise it won’t blend properly and you will overwork the machine. Puree until smooth and creamy with a beautiful pale-green color, then pass through a fine-mesh strainer.

To Garnish
The beauty of this soup is that it makes a great base for so many finishing ingredients. Raw diced scallops marinated in chili and citrus or lightly poached shrimp would be appropriate, as would topping it with cucumbers, chives, basil, mint, and melon. I like to also add a little more labneh and olive oil for a bit of indulgence.

Cool as a Cucumber: Foods That Help You Chill Out

Your outdoor patio, floor or backyard can be one of the most relaxing residences for summertime lounging. With cozy porch furniture inviting you to unwind after a long day, a colorful sundown calling your name and a perfect naming for open air family mealtime, the one thing missing is delicious, healthful nutrient and beverages to complement your summertime oasis.

Take a test to the following issues four different types of foods that can help you tighten and unwind as you stay cool and experience the summer season.

Chilling With Fruits An apple a daylight may keep the doctor apart. But melons, berries, grapes, cherries and citrus are some of the most common go-to summer fruit for hydrating and fueling your torso. Fruits that are high in fiber and irrigate material can provide an excellent combo for continuing you cool. Made up of more than 90 percentage liquid, watermelon can be a refreshing treat that allays your yearning on a hot summer daylight while at the same time fulfilling your sweet tooth. Adding citrus like lemons to frost cold water will not only lend a twist to a time requisite liquid, but it also can naturally supplement Vitamin C to your body.

&ldquoI tell my clients to positioned fruit in their liquid, like citrus and berries, because it savours good, is good for them and they deserve it, &rdquo said Marisa Carter, massage healer at Elements Medford.

Slicing and Dicing Veggies Nothing says summer like adding fresh garden-variety vegetables to your daily menu. Whether it&rsquos juicy tomatoes, crunchy clam and spinach, or crisp cucumbers and carrots, it&rsquos the excellent time of year to take advantage of all the easy and yummy veggies that are ready for the picking from your plot or local farmers market. Tossing up a quick dinner salad with all of your favorite veggies can be a quick and easy relaxing meal to unwind with after a busy daylight. Or, you can throw some sliced summertime squash, potatoes, onions or corn on the cob on the barbecue to keep the heat out of the kitchen and jam-pack your porch table with a nutrient-rich dinner or lunch line-up saucer.

Grilling Meats Summer relaxing on the patio and firing up the grill go hand in hand. When picking out good flesh for some summertime grilling, lean, free-range, grain-fed and wild makes are some of the best choices. To spice up your grilling menu, try mixing your favorite trim of beef, chicken or seafood with an collection of grill-friendly veggies like onions, red and yellowed spices or squash to create colorful, appetizing and nutritious time kabobs. Another easy grill snack that requires very little preparation time is all-in-one foil snacks. Combine your favorite source of protein with potatoes, carrots, onions and seasoning, wrapper everything is up in individual-serving-size bits of foil and give dinner simmer on the grill while you relax and unwind as the sunbathe provides on the horizon.

Snacking Fun When temperatures are on the rise and being outside is borderline unbearable, it’s a good time to retreat inside to loosen and remain cool in an breath situation medium. Some of the best summertime retreat pastimes for all ages are movie watching or board game playing. But, these summer recreation pleasures aren&rsquot terminated without some deliciously recreation snacks.

&ldquoIt&rsquos a good theme to have healthful snacks for throughout the day, &rdquo said Amy O&rsquoConnor, rub therapist at Elements Chandler/ Ahwatukee. &ldquoGrapes, footpath mix and fruit can be good, health snack options.&rdquo

To make summer snacking healthy and easy, opt for a batch of homemade popcorn and trail mix. Anticipating the sound of corn grains on the stave or over a campfire is not only fun for everyone in the family, but preparing this old-time treat by hand is a lot healthier than the processed, high-sodium-and-fat microwave or movie theater options.

Making your own trail mix also can be a nutritious and fun snack. Satisfy your sugary and salty tooth by mixing your favorite nuts with an hodgepodge of dried fruit and even a small handful of nighttime chocolate microchips. And to keep you cool on a sizzling time daytime, a frozen berry smoothie with low-fat Greek yogurt, milk and fresh fruit is always a popular treat.

Chill out the summer months with these entertaining and healthy food alternatives that are easy to incorporate into your menu meaning. Save time and force by travelling fresh, deterring it simple and staying out of the hot of kitchen so you can enjoy the summer relaxing, unwinding and standing cool.

Gazpacho is possibly Spain's most famous chilled soup. The main difference aside form the temperature is that it's raw, meaning that the soup is not actually cooked it's just blended and chopped vegetables and occasionally bread. There is nothing inherently wrong with heating up gazpacho but it would lose its fresh texture and flavour which is why it's chilled and according to Wikipedia was popular with labourers who used it to:

"cool off during the summer and to use available ingredients such as fresh vegetables and stale bread"

The main reason you couldn't just chill a normal soup and call it gazpacho is because gazpacho is made up of by no means just tomato. It contains tomatoes, a bit of garlic, cucumber, occasionally bread, some vinegar for tang and a drizzle of olive oil at the end.

If you wanted to make it your own (after all you're the chef!) you could add some Tabasco, bell peppers, spring onions or croutons at the end, basically anything you might find in a salsa dip. Use your common sense for what not to add but even in Spain they have variations that are not at all like what I would think of as gazpacho: in La Mancha they use it like a stew and add game (usually rabbit) and even wild mushrooms!

Hope this helps and gives you some inspiration, if you want a recipe a quick search on Google gives a multitude of results.

Stephen Fries: Recipes for seaside gazpacho and zucchini, sweet corn and basil penne

In a recent column I mentioned &ldquoThe Vegetable Butcher: How to Select, Prep, Slice, Dice, and Masterfully Cook Vegetables from Artichokes to Zucchini,&rdquo by Cara Mangini (© 2016, Workman Publishing, $29.95), the winner of the single-subject cookbook category, which I judged for the International Association of Culinary Professionals.

Since some farmers markets have opened and others will be opening soon, I thought this book would come in handy now. It offers ideas of what to do with the beautiful produce, both common and less-well-known crops, you will see. Many times at the market I hear customers say, &ldquoif only I knew what to do with this beautiful. &rdquo

Marrying the art of butchery with the versatility of seasonal produce, Mangini demystifies the world of vegetables, showing exactly how to prepare an artichoke, peel a tomato, chiffonade kale, slice kohlrabi into carpaccio, break down a celery root, and cut cauliflower into steaks.

She shares over 150 mouthwatering recipes that put vegetables front and center, from marinated celery, celery leaf and chickpea salad, to a grilled asparagus, taleggio and fried egg panini from smashed and seared beets with chimichurri and goat cheese crema to rutabaga and apple cardamom pie with bourbon-maple cream and pecans.

Mangini comes from a long line of butchers. Her Italian grandfather and great-grandfather cut tenderloins and butterflied chickens for a living. She also wields a knife, but hers is used against the curves of butternut squash and the stalks of freshly picked Brussels sprouts at Little Eater, her vegetable-inspired restaurant, produce stand and artisanal foods boutique in Columbus, Ohio.

I enjoyed the cookbook&rsquos complete vegetable education, including: the in-depth guide to common butchers&rsquo cuts for each vegetable guidelines for knife selection and care when the vegetable is in peak season what to look for at the market how to wash, prep and store each vegetable and cooking methods for the produce, like how to roast, boil, steam and caramelize beets.

For each recipe I prepared, the vegetable was the center of a truly distinctive dish. Basic recipes provide foundational methods that every cook should know: how to steam or sauté spinach, the art of making crispy fingerling potatoes and how to perfectly pan-roast Brussels sprouts. From there, she serves up an array of creative recipes celebrating the flavor of each vegetable. You can&rsquot say these are not creative &mdash orange-shallot fiddlehead ferns and ricotta crostini, cardoon and fontina bread pudding, parsnip-ginger layer cake with browned buttercream frosting.

Check out two of the book&rsquos recipes below. For the recipe for rhubarb and strawberry crumble with lime yogurt and pistachios, visit

Consiglio's Cooking Demonstration and Dinner: Thursday, May 18, May 25, 6:30 p.m., Consiglio's Restaurant, 165 Wooster St., New Haven, reservations required, 203-865-4489, $65 (beverages, tax and gratuity not included). Preparation of a four-course meal is demonstrated. Each course is shown, step by step, and then served. Learn how to make some of Consiglio's trademark dishes: Roasted lamb chops with spring pesto, spinach fettuccini, wild mushrooms and truffle oil, veal tenderloin with garlic roasted potatoes medley and broccolini, strawberry rhubarb shortcake.

Springtime Dinner Cooking Class: Friday, 6:30-9 p.m., Chef's Emporium, 449 Boston Post Road, Orange, 203-799-2665,, $50. Whether you prefer to cook indoors or out, this dinner menu is great for entertaining. Bring a bottle of wine or your favorite beverage. Menu: Spring salad with pink peppercorn vinaigrette, cornish game hens with orange honey glaze, fingerling potatoes with scallions and olives, strawberry tart.

Tortellini Workshop: Sunday, noon-2 p.m., Chef's Emporium, 449 Boston Post Road, Orange, 203-799-2665,, $50. Once you learn how to make classic fresh pasta dough and how to work with it, the choices of fillings are limitless. Create two different types of classic tortellini fillings completely from scratch. Bring a bottle of wine or your favorite beverage. Menu: Homemade pasta dough, mushroom, shallot and Parmesan tortellini, tortellini bolognese. (For info on the Seafood on the Grill class May 19, visit

Mother's Day Brunch Painting Party: Sunday, 10 a.m.-12:30 p.m., Art Plus Studio, 1207 Chapel St., New Haven, 203-500-7352,, $65 (includes art supplies, instruction and brunch). Treat mom to a special brunch painting party. We're painting "Two Birds" on a unique, vertical, 10-inch by 20-inch canvas. BYOB, so bring some champagne to mix with our orange juice. Pre-registration is required.

Herb Seedling Garden and Wine Pairings: May 20, 2-3:30 p.m., Wine 101, 1220 Whitney Ave., Hamden, 475-202-6657, $20 (includes wine and food along with materials for a take-home herb garden). Make your own seedling herb garden and learn about wine while doing it. Local certified master gardener Rachel Ziesk leads this class on how to plant your own herb garden that you will take home. We'll be pairing wines with small treats with the different herbs prepared by Meg from The Farm Belly.

Worth Tasting: June 3, 10:45 a.m., downtown New Haven, reservations required, 203-415-3519, 203-777-8550,, $64. Enjoy tasty samplings from several of New Haven's favorites. You won't be hungry after this tour. I will lead this one.

The book includes the familiar favorites, such as arugula, broccoli, corn, eggplant, tomatoes and greens. Mangini also ventures into less-well-known territory of interest, showing how to make quick and mouthwatering dishes from cardoons, crosnes, Jicama, kohlrabi, puntarelle, salsify and scorzonera. I will have to be on the lookout for this cornucopia of vegetables at the farmers markets.

And speaking of farmers markets, visit Cityseed farmers markets in New Haven ( Wooster Square (at the corner of Chapel Street and DePalma Court, Saturdays from 9 a.m.-1 p.m.) Edgewood Park (corner of Whalley and West Rock avenues, Sundays from 10 a.m.-1 p.m.) Downtown market (Church Street in front of City Hall, Wednesdays from 11 a.m.-2 p.m. beginning June 14) Fair Haven (Quinnipiac River Park corner of Front Street and Grand Avenue, Thursdays from 3-6 p.m., beginning July 6). You might just find a favorite new vegetable to cook!

The author writes,&ldquothe best gazpacho I ever had was in a little town on the Andalusian coast of Spain. It arrived at my seaside table in full ceremony with little bowls of chopped tomato, cucumber, red bell peppers, onion, and crusty croutons &mdash the same ingredients that comprised the soup. It was icy cold, creamy, and instantly satisfying, creating a rush that drove me to spoon and slurp until all I could do was wipe the bowl with bread, and then ask for another (por favor).

&ldquoI&rsquove tried so many different ways to replicate that gazpacho. What&rsquos important, I&rsquove learned, is to use good-quality ingredients, especially the olive oil and tomatoes, and make sure you chill it overnight. You don&rsquot have to add breadcrumbs (I don&rsquot always), but it&rsquos a traditional addition for thickness and texture, and a handy way to use up stale bread. The perfect ratio of ingredients is debatable &mdash but this one stays true to the classic my memory holds and it always has me coming back for more.&rdquo

Seaside Gazpacho with Choose-Your-Own Toppings

3 pounds (5 to 6) medium-large ripe tomatoes (any kind), cored, seeded and quartered

1 small cucumber, peeled, seeded and coarsely chopped (about ¾ cup)

3 slices firm white bread, crusts removed, torn into 1-inch pieces (about 1 cup optional)

1 teaspoon fine sea salt, plus extra as needed

½ small red onion, coarsely chopped (about ½ cup)

1 red bell pepper, stemmed, seeded and coarsely chopped (about 1 cup)

1 to 2 tablespoons sherry vinegar or red wine vinegar, plus extra as needed

½ cup extra-virgin olive oil

¼ teaspoon freshly ground black pepper

Extra-virgin olive oil, for serving

½ small red bell pepper, stemmed, seeded and finely diced

½ small red onion, finely diced

½ small cucumber, seeded and finely diced

½ medium tomato, cored, seeded and finely diced

1 cup hand-torn toasted bread or croutons, or coarse breadcrumbs

Chopped fresh basil (optional)

Crumbled goat cheese or feta cheese (optional)

In a high-speed blender (for the smoothest outcome) or a food processor, finely chop the garlic, then add the tomatoes and cucumber and puree. Pulse in the bread, if you are adding it, and the 1 teaspoon of salt. Let the mixture stand for 15 minutes, allowing the bread to soak.

Add the onion, bell pepper and 1 tablespoon of the sherry vinegar and blend until smooth. With the motor running, gradually stream in the olive oil through the feed tube.

Transfer to a large bowl, cover with plastic wrap, and refrigerate for at least 4 hours, ideally overnight.

Taste the gazpacho and add more salt and up to 1 tablespoon of sherry vinegar if needed. Stir in the freshly ground black pepper. Serve with a drizzle of your best extra-virgin olive oil on top and small bowls of the toppings alongside. Makes 4-5 servings.

Notes: Gazpacho is an excellent showcase for tomatoes that have become a little too ripe to use in a sandwich or salad. This recipe is flexible feel free to use a mix of tomatoes and use the amount that you have.

The author writes: &ldquoSalting the pasta water is imperative here. It is responsible for much of the flavor in the simple sauce.&rdquo

Zucchini, Sweet Corn, and Basil Penne with Pine Nuts and Mozzarella

2 tablespoons extra-virgin olive oil

1 small red or yellow onion, thinly sliced

2 large garlic cloves, minced

2 medium zucchini, cut into ¼-inch by 3-inch sticks

Kernels from 2 ears fresh corn

¼ teaspoon crushed red pepper flakes

1 tablespoon unsalted butter

1 cup loosely packed fresh basil leaves, coarsely chopped

2 ounces mozzarella cheese, torn into bite-size pieces

2 to 3 tablespoons freshly squeezed lemon juice

Freshly shaved Parmesan cheese, for garnish

Extra-virgin olive oil, for garnish

Lemon wedges, for serving (optional)

Bring a large pot of water to a boil and salt it generously (add 1 tablespoon of salt for every 4 quarts). Cook the penne according to package instructions until just shy of al dente, about 10 minutes. Drain the pasta, reserving at least 2 cups pasta water for the sauce.

Heat the oil in a large, deep skillet or Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until it starts to brown lightly, about 5 minutes. Add the garlic and cook, stirring constantly, until it becomes fragrant, 30 seconds. Add the zucchini, turn the heat up to high, and cook, stirring occasionally, until the zucchini softens, 6 to 8 minutes. (You will need to add up to 1 cup of the reserved pasta water, a little at a time, as the zucchini cooks and becomes dry and sticks to the pan.)

Adjust the heat to medium and add the corn, ½ teaspoon of salt, red pepper flakes and the butter. Cook, stirring occasionally, for 2 minutes. Add the penne and ½ cup of the pasta water, and stir well to incorporate. Cook, stirring often, until the pasta is well coated and the sauce has thickened, about 2 minutes.

Turn off the heat and add half of the basil, the pine nuts and the mozzarella. Add the lemon juice to taste and stir well to incorporate it. Scoop the penne into individual shallow bowls, making sure to evenly distribute the zucchini and corn.

Top with the remaining basil, a fresh shaving of Parmesan, and a drizzle of your best extra-virgin olive oil. Serve with lemon wedges if you wish. Makes 4-6 servings.

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How fast do you have to chill?

OK, we all know that you have to chill your wort quickly to get a good cold break, along with any number of other good reasons, but does anybody know HOW quickly you have to chill it? I've read countless posts on Homebrewtalk and other forums and plenty of articles about it. I've read through Joy of Homebrewing and other books and have never seen any sort of hard number, or even range.

Do I need to go from boil to pitching temp in 15 minutes to get a decent cold break? Will 30 minutes do? How about 60? Is it a sliding scale where 45 minutes will get you 50% clear but 15 minutes will get you 90% clear?

I know ultimately it doesn't matter a whole lot because my beer is delicious even when cloudy but I feel like someone out there has to have tested this right? Plus, leaving all those proteins in your beer reduces shelf life and I really like making imperial stouts and lambics which need to age.

Also, I've read differing opinions on whether to try to leave the cold break material behind in the kettle. Some say it provides nutrients to the yeast and will precipitate out when the yeast floculates. Others say it will get re-suspended and can't be removed later. What say you fellow homebrewers?