Reporting from Mijas, Spain — Thursday is the feast of San Juan in my part of the world, a celebration of the start of summer that also traditionally marks the beginning of the gazpacho season. And ...

Gazpacho, the granddaddy of all uncooked soups, has several things in common with a smoothie. It’s a cold, thick liquid containing ripe, juicy produce. You make it in a blender. It’s as refreshing as ...

When late summer’s harvest gives us ripe, juicy tomatoes, thoughts turn naturally to gazpacho. Festive and flavorful, it’s August’s marvelous scarlet liquid salad. Yet somehow, over time, what began ...

New perk: Easily find new routes and hidden gems, upcoming running events, and more near you. Your weekly Local Running Newsletter has everything you need to lace up! Subscribe today. To some, the ...

I have a love affair with gazpacho that started when I was a child. In the 1970s, my parents celebrated their 25th wedding anniversary with a trip to Spain and brought me along. My father was born ...

Bryan Miller is the author of 10 books about food and wine and a former restaurant critic for the New York Times. He lives in New York City. When I was a student in Spain some 20 years ago, I must ...

Sure, you could stock up on fresh veggies and herbs at the farmers market, head home, pull out the food processor and make batch after batch of gazpacho until you achieve a decent texture and just the ...