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Not all dishes and foods for which Spain is famous are equally popular beyond its borders. Tapas, paella, chorizo, and serrano ham are well appreciated in culinary circles. But when it comes to the cold soup gazpacho, many foreigners shrug their shoulders. Cold and soup, in the eyes of many, are not a golden combination. Perhaps this has to do with the average ready-made gazpachos that Spanish supermarkets have on their shelves. These cold soups are not fresh and are based on the simplest version of the basic recipe — hardly inviting.
Those who don’t find the idea of a cold soup in the warm summer months so bad will be pleasantly surprised to learn that gazpacho can be much more varied than the traditional mix offered in supermarkets. This standard version, which includes stale bread, tomato, cucumber, bell pepper, garlic, olive oil, wine vinegar, and water blended together, was known in the 19th century as Andalusian gazpacho. Since then, the dish has undergone many changes. Each region, especially in southern and central Spain, has added its own local tweaks and refinements to the recipe.
That makes gazpacho more versatile—and perhaps more appealing to many Spain visitors than they initially thought. Nowadays, regional gazpachos may include ingredients such as avocado, ham, almonds, parsley, grapes, melon, strawberries, meat broth, and seafood. For Spaniards, gazpacho remains a dish in constant evolution. Over the years, more and more garnishes have been added, such as hard-boiled eggs, ground cumin with mint, and pieces of orange. For anyone willing to give gazpacho a try, there are now countless cookbooks entirely devoted to this refreshing cold soup.
