Dish · spanish
Gazpacho
A cold, raw soup of blended tomato, cucumber, pepper, and garlic, thickened with soaked bread and olive oil, served chilled as a way to eat vegetables in the heat of summer.
Where it comes from
Gazpacho comes from Andalusia in southern Spain, where an older version made without tomatoes, just bread, garlic, oil, and vinegar, predates the arrival of tomatoes from the Americas by centuries.
What cooks argue about
The technical fight is whether bread stays in the soup: some strain it out once it has thickened the mix, others blend it straight through, which leaves the texture more grainy than silky.
Nobody has published a gazpacho recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.