gazpacho

Gazpacho is a cold soup from Spain, most closely associated with Andalusia in the southern part of the country. It is traditionally served chilled during hot months and can be smooth or chunky, depending on regional and personal preferences.

The standard Andalusian version is tomato-based and combines ripe tomatoes with cucumber, bell pepper, onion, and garlic, all emulsified with olive oil and vinegar and thinned with water or tomato juice. Breadcrumbs are sometimes included to add body, and salt is essential for balance. Some recipes use bread as a thickener, while others keep the mixture lighter and more liquid. Variations may incorporate additional herbs or spices, such as cumin or paprika.

Preparation typically involves chopping the vegetables and blitzing them in a blender or food processor along with oil, vinegar, and water until the desired texture is reached. The soup is then chilled for several hours or overnight to develop flavor. It is commonly served with garnishes such as diced cucumber, bell pepper, tomatoes, croutons, or a drizzle of olive oil; optional toppings can include chopped hard-boiled egg or jamón in some regions.

Variations exist across Spain and beyond. The most widely recognized form is gazpacho andaluz; related soups include salmorejo (thicker and bread-based) and ajo blanco (almond-based). In modern cuisine, gazpacho is prepared in many styles and can be adapted for vegan, gluten-free, or dairy-free diets. The dish remains a staple of summer cuisine in Spain and is enjoyed worldwide.