Andalusia · Spain
Gazpacho
Gazpacho is Andalusia’s cold blended soup of ripe tomatoes, cucumber, pepper, garlic, olive oil and sherry vinegar. Served chilled in summer, it is closer to a savoury smoothie than a soup — refreshing, sharp and deeply tied to southern Spanish heat.
Approximate, per 1 bowl (~250ml). Values vary by recipe and portion.
Where it comes from
A cold, raw-vegetable soup from Andalusia rooted in the bread-garlic-oil-vinegar mixtures of Roman and Moorish Iberia; tomatoes and peppers were added only after they arrived from the Americas in the 16th–17th centuries. Field workers relied on it to stay hydrated and fed during scorching southern summers. It is now emblematic of Spanish summer eating nationwide.
Where to eat Gazpacho
0 restaurants worldwide serve it.
Cook it yourself
- Gazpacho Andaluz — the 15-minute cold soup
Andalusia’s cold tomato soup: ripe tomatoes, olive oil and sherry vinegar blended silky. No cooking — the only rule is ripe produce and a long chill.