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magazine yellow tomato gazpacho with cilantro oil and avocado
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(46)
Easy
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This tangy chilled soup is basically summer in a bowl.
4.3
(4.29)
Vegan
4.3
(4.3)
Quick
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Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.
4.6
(4.62)
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A steak dinner that’s more about the sauce than the meat.
4.0
(4)
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You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.
5.0
(5)
Easy
Recipes
Refreshing gazpacho gets the salty-spicy nuoc cham treatment in this twist on the warm weather soup. Sesame oil provides nutty balance and helps curb the heat.
4.0
(3.75)
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Zucchini is one of summer’s most abundant offerings; here it stars on a pesto pizza alongside ricotta-stuffed squash blossoms and a showering of mint.
5.0
(5)
Quick
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Instead of balsamic vinaigrette, think fresh ginger, nutty sesame oil, scallion, and a dash of soy.
4.7
(4.67)
Vegan
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This bright and creamy dip is RSVP’ing yes to your next cookout.
4.0
(3.75)
Quick
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A cool green zingy soup; pack it in a thermos on ice and take it picnicking or to the beach.
5.0
(4.92)
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Vegan
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5.0
(5)
Quick
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This easy guacamole recipe is best made in a Mexican mortar and pestle called a molcajete, but a bowl and a fork works fine. Just don’t rush to get it on the table. It takes a while for the avocado to absorb all the flavors you add to it.
4.0
(4.12)
Quick
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Both bright from the fresh limes and buttery from the diced avocados, this sauce adds color and flavor to broiled fish, roast chicken, or huevos rancheros. For more heat, leave in the jalapeño seeds.
4.0
(3.97)
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4.0
(4.2)
Easy
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Be sure to balance bold notes. In this pulled-back panino, Kuziemko uses a sharp provolone to cut the fat and the slightly sweet flavor of the copper, and honey to temper the spicy-bitter broccoli rabe pesto.
4.0
(4.17)
Vegan
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Think of this as a chile-laced peanut butter you’ll want to put on everything, from tacos to fried eggs. It’s delicious and not at all as intimidating as it sounds.
5.0
(5)
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This deeply flavorful Puerto Rican rice dish is to pernil as stuffing is to turkey—a holiday meal wouldn’t be the same without it.
3.7
(3.67)
Quick
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Nothing beats serving this salsa still warm and freshly blended.
5.0
(5)
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"Compound butters are a terrific blank canvas," Ballymaloe co-founder Rory O'Connell says. "You can mix in all sorts of flavors—anchovies, capers, any herb or spice."
4.0
(4)
Quick
3.0
(3.1)
Vegan
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Adding olive oil to this hot sauce recipe lends it body and mellows some of the heat.
4.0
(3.82)
Quick
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Don’t pass over slightly bruised or extra-ripe tomatoes for this soup recipe; they’re often the most flavorful and especially good here.
3.0
(3.14)
Recipes
Reserve any leftover chile oil for drizzling over grilled fish, vegetables, or greens.
5.0
(5)