Gazpacho

Spain’s most famous soup comes from its Mediterranean region, Andalusia. It is not surprising that fresh ingredients like tomatoes, garlic, onions, pepper, and olive oil give this traditional Spanish cuisine its flavor. This soup is usually served cold, suitable in the hot summer of Spain and Portugal. To make this soup, marinate cucumbers, peppers, tomatoes, garlic, and scallions with seasoning and bread, then squeeze out the juice. Put this mixture in a blender and taste the seasoning again.

During the medieval Moorish rule of the Iberian Peninsula, gazpacho first appeared. It used to be a dish eaten by peasants and didn't contain tomatoes at first. Only after the Spanish had colonized Mexico, where they had obtained the item, was the fruit added to the soup in the 16th century.

Since this soup is typically consumed cold and with a piece of bread, its name, Gazpacho, translates from Arabic as "wet bread." Today, there are many different ways to make gazpacho, using things like almonds, avocado, melon, and watermelon, among other things.

Country: Spain