Instructions: First, poach the shrimp. Bring a medium pot of water and 1 tablespoon of salt to a boil. Turn the heat down to a very low simmer and add the shrimp. Cook for 3 to 5 minutes, until the ...

I have always appreciated the refreshing nature of cold gazpacho — and the novel notion that a soup could serve as a refreshment — and with a splash of vodka stirred in, it evokes the bite of a ...

Shall we come into each other's kitchens this morning? Yes. A delicious discussion of gazpacho, a summer vegetable favorite in the cold soup category, follows as you keep reading. However, the sender, ...

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When spring and summer bring warm days, I keep our meals light and garden-fresh with a minimum of cooking. Cold soups, abundant salads, tapas and antipasti are elevated to dinner course level, ...

On summer days when temperatures skyrocket, many people aren't hungry for a hot dinner. I'm in that camp, so I came up with this shrimp gazpacho recipe that makes a refreshing, healthy meal while ...

There are many variations on gazpacho, and the following is just another stand-by, easy-to-make version. Today I'm too lazy to strain the soup through a sieve or pull out my food processor, so I used ...

MAKE AHEAD: The gazpacho needs to be refrigerated for at least 2 hours or overnight. The shrimp need to marinate for 1 to 4 hours before grilling. From food writer Tony Rosenfeld. Ingredients 4large ...

Shrimp are ideal for the dog days of summer. They require a nanosecond of cooking and are great served chilled. Here, they elevate gazpacho to dinner-course level, providing simple and refreshing ...