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magazine gazpacho salsa
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(205)
Easy
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This tangy chilled soup is basically summer in a bowl.
4.3
(4.29)
Quick
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Vegan
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This kicky chile-and-peanut-laced dressing is ready to replace the ranch on your crudités platter.
4.3
(4.25)
Vegan
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5.0
(5)
Vegan
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Wait to make this tomato-watermelon gazpacho until it’s the scorching second half of summer when your farmers market is bursting with juicy tomatoes.
Vegan
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Peg Isherwood of Libertyville, Illinois, writes: "While in Christiansted, St. Croix, we dined at Kendrick's and had the most interesting gazpacho — it was spicy but not too hot, with lots of chopped vegetables. I met the owner, David Kendrick, the next morning and found him delightful. Would you ask him for the recipe?"
This gazpacho has a chunkier texture than most (almost like a salsa). To chop the vegetables in a processor, cut them into quarters and process in batches, using on/off turns.
Recipes
Martha served this gazpacho over tomato aspic in a glass as a portable first course, but the gazpacho can also be served on its own.
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Quick
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A collection of vegetarian soups wouldn’t be complete without this Spanish classic. It’s especially delicious topped with Garlic Croutons (page 159).
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It’s the surprising combination of sweet, tart, creamy, and crunchy additions that makes me crave this summery soup. This gazpacho is all about the garnishes.
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This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mexican classics, check out the video classes.
Vegan
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This recipe was developed by Julie Robles, longtime Lucques cook, then souschef, then chef de cuisine. It’s one of those magical recipes in which you combine a few simple ingredients and end up with an unexpectedly dramatic result. It’s a foolproof recipe, but, tasting it, you’d never know how easy it is to make. As long as you have a blender (it doesn’t work as well in a food processor) and really great tomatoes, this refreshing gazpacho is a guaranteed crowd-pleaser.
Articles
(164)
Cooking
Strawberries? Tarragon? Rick Martinez shows us the way.
Rick Martinez
Cooking
If you’re on chips and salsa duty, bring this homemade salsa and watch everyone swoon.
Elyse Inamine
Shopping
A gazpacho skeptic is convinced.
Priya Krishna
Cooking
As long as I have a jar in the fridge, I know dinner's going to be okay.
Sarah Jampel
Sweet watermelon and salty, tangy feta cheese make magic happen in this chilled soup.
Rochelle Bilow
Lifestyle
Just because it got cut from the September issue doesn't mean it's not awesome
Meryl Rothstein
Videos
(228)
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It's Alive with Brad Leone is back for episode 78 and this time Brad is making fermented salsa. Join Brad as chars up some chilis and lets 'em ferment to make a salsa so nice you just might dip twice.
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Join Claudette Zepeda in San Diego as she makes salsa macha and Oaxacan chicken. Salsa macha is one of the oldest sauces in Mexico, dating back to the Aztec Empire. It is now prepared in over two hundred different ways. Claudette's variety includes chile pasilla, chile de árbol, peanuts, toasted sesame seeds and more. The Oaxacan chicken is spatchcocked and the seared in salsa macha, before being roasted in the oven.
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Today, Bon Appétit spends a day on the line with Chef William Joo, owner of Pizzeria Sei in Los Angeles. Serving Neapolitan pizza with a Japanese twist, Pizzeria Sei offers an 11-course pizza omakase once a month, a style of dining traditionally used for sushi.
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Bon Appétit’s Chris Morocco is in the test kitchen to recreate his 2018 best lasagna recipe for half the cost. Using smart ingredient swaps, Chris transforms his recipe into a more budget-friendly dinner that pleases a crowd, fights inflation, and is rich, cheesy and packed with flavour.
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To gear up for Cinco de Mayo, Carla and Rick make Margaritas together with Cointreau and fresh ingredients, then have a virtual fiesta with fresh salsa and guac. Carla shakes up The Original Margarita – Cointreau, tequila & lime – and Rick shakes up his riff on the original, the Mora Picosa.
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Join Claudette Zepeda as she makes frijoles charros and flour tortillas. Frijoles charros are from the Northern part of Mexico and are named for the Mexican horseman or cowboy called a charro. Claudette adds bacon, smoked sausage, Spanish chorizo and smoked ham to the pinto bean base to guarantee you're getting meat in every bite. Pro tip: save some of the rendered fat from the bacon to put in the tortillas. You won't regret it.