Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Gazpacho along with all the Gazpacho containing recipes presented on this site, with 6 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Gazpacho recipes added to this site.

These recipes, all contain Gazpacho as a major wild food ingredient.

Gazpacho originated as a peasant soup in Andalusia, southern Spain where it was made from any seasonal vegetables (growing in the vegetable patch) and stale bread and flavoured with olive oil, garlic and vinegar. It was made such that it could be eaten cold in the summer and hot in the winter. One popular (and more authentic) form of Andalusian gazpacho is ajo blanco malagueño (white gazpacho) made principally with almonds, bread, garlic, vinegar and oil. A gazpacho, gazpaho manchego originated from the La Mancha region of Spain. This has meat (usually rabbit) as it's main ingredient along with bread and it may also include mushrooms. Thus it could be said that it's the bread component that defines a true gazpacho.

The modern version is more like a cold tomato soup and, as well as fresh tomatoes, cucumbers and peppers, Spanish onions are added, still with the essential flavours of olive oil, garlic and vinegar. It's served well chilled, often with ice cubes floating in it and a side dish of extra chopped vegetables and croutons for garnish.