Recipe: Classic Tomato Gazpacho, and White Gazpacho

Serves about 4 to 6.

Note: We've topped this lively gazpacho with local corn and fresh basil for color and flavor, but you might try more traditional garnishes, such as diced hard-cooked eggs, cucumbers and green peppers. Gazpacho should be served chilled, and the colder it is the less salty it will taste, so adjust the seasoning before serving. From Beth Dooley.

• 2 lb. tomatoes, chopped (use a mix of varieties)

• 1 c. tomato juice or water

• 2 garlic cloves

• 2 to 3 slices stale bread, crusts removed and torn into pieces

• 1/4 c. extra-virgin olive oil, plus extra as needed

• Salt and freshly ground black pepper, to taste

• 1 small cucumber, chopped

• 1 medium red bell pepper, seeded and diced

• 1/2 c. cooked corn kernels, for garnish, optional

• 1/4 c. chopped fresh basil, for garnish, optional

Put the tomatoes, tomato juice, garlic, bread, oil and vinegar into a blender. Process until smooth, adding water if it seems too thick. Place in a bowl and season with the salt and pepper. Stir in the cucumber and pepper. Chill and serve in cold glass mugs or cups and garnish with the corn kernels and basil.

Nutrition information per each of 6 servings:

Calories145Fat10 gSodium145 mg

Carbohydrates13 gSaturated fat1 gTotal sugars6 g

Protein3 gCholesterol0 mgDietary fiber3 g

Serves 4 to 6.

Note: The base for this robust, satisfying cold soup relies on bread, almonds and plenty of garlic. Cucumbers add the fresh, vibrant flavor, and sherry vinegar makes a snappy finish. If the cucumbers are very fresh and firm, there is no need to peel and seed them. But if they're bitter tasting and seem dry, it's best to peel and seed before using. This dish is hearty enough for lunch or a light dinner paired with tomato-topped bruschetta.

• 2 c. cubed bread (most of the crust removed)

• 1 1/2 c. cold water, or more if needed

• 1/2 c. blanched slivered almonds

• 3 c. diced cucumbers (see Note)

• 1/4 c. extra-virgin olive oil

• 3 tbsp. sherry vinegar

• 1 tsp. honey

• Salt and freshly ground black pepper to taste

• 1/4 c. chopped fresh parsley, optional

Directions

Put the bread in a bowl and cover with 1 1/2 cups water to soften. Put the almonds and garlic into a blender and process until ground. Add the soaked bread, cucumbers, olive oil, vinegar and honey, and process until smooth, adding more water if it seems too thick. Place in a bowl, season with salt and pepper, and chill. Serve in individual portions garnished with the chopped pepper and parsley.

Nutrition information per each of 6 servings:

Calories190Fat15 gSodium65 mg

Protein4 gCholesterol0 mgDietary fiber2 g