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magazine yellow tomato gazpacho with cilantro oil and avocado
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Vegan
4.3
(4.3)
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This tangy chilled soup is basically summer in a bowl.
4.3
(4.29)
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5.0
(5)
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Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.
4.7
(4.66)
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A steak dinner that’s more about the sauce than the meat.
4.5
(4.5)
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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
(4.83)
Easy
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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)
Quick
3.0
(3.1)
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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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A cool green zingy soup; pack it in a thermos on ice and take it picnicking or to the beach.
5.0
(4.92)
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
4.5
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Easy
4.5
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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."
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(4)
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A kiss of heat makes an otherwise lovable dip simply irresistible.
Vegan
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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)
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1.0
(1)
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Let this sweet n' spicy gazpacho take your tastebuds on a ride with notes of tangy kimchi and fruitiness of summer melons.
4.0
(4.2)
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4.0
(4.2)