Soups bring to mind steaming bowls of hot nutritious broths – panacea for the body and soul. Gazpacho soup on the other hand is a cold Spanish soup that can be traced to the southern region of Andalusia. Gazpacho is extensively consumed by people living in Spain, Portugal and the Latin American countries.

Gazpacho originated from an ancient Andalusia blend based on a mixture of stale bread, olive oil, salt, garlic, and vinegar. Spaniards call it ‘ajo blanco’ and this soup is prepared using bread that is almost a week old. Traditionally this soup is made in a mortar; pounding bread and the vegetables into a paste. Then the tomatoes are added (to ensure no seeds from the tomato go into the soup, the mixture is sieved), later olive oil is added and finally a dash of vinegar.

Gazpacho Soup