Gazpacho is a cold, raw vegetable soup typical of Andalucía in the south of Spain but consumed all over Spain, Portugal and parts of South America. It is mainly consumed during summer due to its refreshing qualities and cold temperature. It is believed that it was introduced in to Spain as an Arab soup during the invasion of the moors. The traditional ingredients were garlic, olive oil, salt, vinegar and stale bread. It became particularly popular amongst farmers as it was a good way to cool off in the summer and to use up seasonal vegetables and stale bread. Now there are many varieties which may include ingredients such as meat, seafood, watermelon and grapes. However, the most traditional modern gazpacho recipe (see below) consists of tomato, cucumber, peppers, onions, garlic, olive oil, vinegar, salt and stale bread. Continue reading →