Spanish Gazpacho

Spanish Gazpacho

Gazpacho is a chilled soup made of fresh, blended vegetables. It originated in the southern regions of the Iberian peninsula and spread into other areas. Every central and southern region has its own variety. The humble gazpacho became a very deeply rooted food for peasants and shepherds in Spain.

There are many theories as to the origin of gazpacho, including one that says it is a soup of bread, olive oil, water, vinegar and garlic that arrived in Spain with the Romans. Once in Spain, it became a part of southern cuisine, particularly in Córdoba, Seville or Granada; using stale bread, garlic, olive oil, salt, and vinegar, similar to ajoblanco.

Red gazpacho was created when tomatoes, introduced to Spain by Columbus, were added to the ingredients. The basic gazpacho gave rise to many variants, some also called gazpacho, others not. Gazpachos may be classified by colour: the most usual red ones (which contain tomato), white ones (which contain no tomato, but include nuts, especially almonds), and green ones (which are white but contain some spices that make them green).

Now gazpacho is Spain’s iconic chilled soup. It is widely eaten in Spain and Portugal, particularly during hot summers, since it is refreshing and cool.

Brindisa offers 3 delicious flavours of gazpacho: tomato; tomato and beetroot; tomato and almond.