My boyfriend has been on a gazpacho-making kick lately, and I’ve been enjoying the flavor and health benefits of this craze. (He’s been using this recipe, subbing vegetable broth for the beef broth, since that’s what we had on hand.) I can’t think of a better summer food, especially in high tomato season, as it is right now, and most especially when it’s too hot to even think of turning on the stove, as it certainly is right now across most of the U.S. And health-wise, gazpacho hits so many high notes, starting with its traditional main ingredient: Tomatoes are a nutrition powerhouse that may help fight cancer (their lycopene has been particularly strongly linked to fighting prostate cancer), heart disease, and other ailments. And most of the ingredients that round out classic gazpacho — olive oil, herbs, peppers, onions, garlic, and other vegetables — pack a healthful punch. But don’t stop at tomato-based gazpacho — watermelon, stone fruit, cucumber, grapes, and mango are among the stars of Epi’s 50+ gazpacho recipes. Here are five to try: Gazpacho: Watch a demo of how to make this gazpacho recipe on this episode of Epi’s Around the World in 80 Dishes. Stone Fruit Gazpacho with Scallops: Chef Seamus Mullen’s recipe calls for peaches, plums, and watermelon. Tomato and Tomatillo Salsa (pictured): This Mexican-style gazpacho gets a kick from serrano peppers and cilantro. Cucumber Gazpacho with Shrimp and Melon: This recipe is featured in Epi’s Spa Menu from Anguilla’s CuisinArt Resort & Spa. Mom’s Gazpacho: The olive oil and chopped egg give this gazpacho a luscious texture and make it a more robust (as I mentioned above, you can swap vegetable broth for the beef broth in this recipe).