The “recipes” here (a few of which take some artistic license with the term “gazpacho”) amount to little more than lists of ingredients and quantities because the method doesn’t bear repeating twelve times: combine everything in a blender or food processor, process to your desired texture (keep reading), chill in the refrigerator if you like, garnish, and eat. These will each serve four.

For a completely smooth soup, turn on the machine and let it run. If you prefer some chunks, pulse the machine—this works best with a food processor; or, if you’re a stickler for precision, purée about half of the ingredients, chop the rest by hand, and stir them together.

GREEN GAZPACHOS

1. Avocado and Pea

2 avocados, 2 cups cooked fresh or frozen peas, 2 tablespoons olive oil, 3 tablespoons lemon juice, 2 1 ⁄ 2 cups water, salt, and pepper. Serve smooth. Garnishes: chopped fresh mint and freshly grated Parmesan.

2. Cucumber, Grape, and Hazelnut

2 cucumbers, 1 pound green grapes, 1 thick bread slice, 1 ⁄ 3 cup hazelnuts, 2 to 3 tablespoons olive oil, 2 tablespoons sherry vinegar, 1 small shallot, 1 cup water, salt, and pepper. Serve smooth. Garnish: drizzle of olive oil.

3. Kale and Olive

Sauté 2 bunches chopped kale in olive oil until soft; cool. Combine with 2 cucumbers, 1 ⁄ 4 cup green olives, 2 bread slices, 1 ⁄ 4 cup olive oil, 2 tablespoons red-wine vinegar, 2 cups water, a pinch of hot red chile flakes, and pepper. Serve smooth. Garnish: Parmesan.

4. Thai Melon

2 pounds honeydew, peeled, seeded, and cubed; 1 cucumber, 2 thick bread slices, 2 tablespoons olive oil, 1 tablespoon fish sauce, 2 tablespoons lime juice, 1 small shallot, 1 cup water, and pepper. Garnishes: chopped Thai basil, fresh cilantro, and mint.

5. Tomatillo, Avocado, and Orange

Grill or broil 1 1 ⁄ 2 pounds tomatillos until lightly charred. Chop and combine with 2 avocados, 2 thick bread slices, 2 tablespoons olive oil, 1 ⁄ 4 cup orange juice, 1 1 ⁄ 2 cups water, salt, and pepper. Garnishes: corn kernels and cayenne.

6. Zucchini and Herb

Sauté 2 1/2 pounds chopped zucchini in butter until tender, 15 minutes; cool. Combine with 1 thick bread slice; 1 ⁄ 4 cup each fresh basil, parsley, and mint; 2 tablespoons olive oil; 3 tablespoons lemon juice; 1 cup water; and salt and pepper. Garnish: pine nuts.

RED GAZPACHOS

7. Classic Gazpacho

2 pounds ripe tomatoes; 1 cucumber; 1 ⁄ 2 yellow bell pepper; 2 thick bread slices; 1 ⁄ 4 cup olive oil; 2 tablespoons red-wine vinegar; 1 garlic clove; 1 cup water; salt and pepper. Garnish: drizzle of olive oil.

8. Tomato and Soy

2 pounds ripe tomatoes, 1 cucumber, 1 ⁄ 4 cup fresh cilantro, 2 thick bread slices, 2 tablespoons sesame oil, 2 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 cup water, and pepper. Garnishes: chopped scallions and toasted sesame seeds.

9. Tomato, Strawberry, and Basil

1 pound ripe tomatoes, 1 pound strawberries, 1 cucumber, 2 bread slices, 1 ⁄ 4 cup olive oil, 1 tablespoon balsamic vinegar, 1 tablespoon lemon juice, 1 garlic clove, 1 cup water, salt, and pepper. Garnishes: chopped basil and Parmesan.

10. Romesco Style

1 1 ⁄ 2 pounds ripe tomatoes, 1 ⁄ 2 pound roasted red peppers, 1 thick bread slice, 1 ⁄ 3 cup roasted almonds, 1 ⁄ 4 cup olive oil, 2 tablespoons sherry vinegar, 1 garlic clove, 1 cup water, and salt and pepper. Serve smooth. Garnishes: chopped parsley and olive oil.

11. Grilled Gazpacho

Rub 1 1 ⁄ 2 pounds tomatoes, 1 red onion, sliced into rounds, 1 halved zucchini, and 2 bread slices with olive oil; grill until lightly charred. Combine with 3 tablespoons olive oil, 1 tablespoon red wine vinegar, 1 garlic clove, and 1 cup water. Garnishes: parsley and olive oil.

12. Tomato and Radish

1 1 ⁄ 2 pounds ripe tomatoes, 1 ⁄ 2 pound radishes, 1 cucumber, 3 corn tortillas (toasted or fried until crisp), 1 ⁄ 4 cup neutral oil, 2 tablespoons lime juice, a dash of hot sauce, 1 garlic clove, 1 cup water, salt, and pepper. Serve chunky. Garnishes: chopped onion, cilantro, queso fresco.

Photo: Sam Kaplan

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