Gazpacho is a typical Spanish soup. The term gazpacho describes a chilled soup, but is also used to describe a type of salad of Spanish origin.

Gazpacho began as a poor people’s food, eaten by Spanish field workers. It was originally composed of bread, water and olive oil, which were crushed together in a wooden bowl or dornillo. Tomatoes were added to this early form of Gazpacho shortly after they were introduced to the Old World from the Americas by Columbus. Other ingredients were added and regional variations developed throughout Spain. Andalusia, a region in Southern Spain, is credited with inventing gazpacho soup as we know it today.

Today, the Spanish-style soup we call gazpacho most nearly resembles a sort of chunky liquid salad, with lots of fresh, uncooked vegetables suspended in a broth of pur?ed tomatoes or tomato juice and chicken stock. In the summer when all of the vegetables are at their finest, this simple, modern soup is full of refreshing good flavor. It is a distant cousin, however, of this peasant fare as it first developed. Farther still from the original are the more complex contemporary versions that include everything from clam juice, lobster, and shrimp and to raisins, walnuts, mangos, and melon. Many chefs adopt the word to describe any uncooked, chilled soup. It began as another thing entirely, and to forget its genesis is to loose the subtle elements which make today’s gazpacho an evocatively refreshing summer meal.

Gazpacho typically contains fresh raw tomatoes, bell peppers, cucumbers and garlic, blended with vinegar, olive oil and ice water. Slightly stale bread moistened with water is often added as well. Traditional gazpacho is usually flavored with cumin, a spice beloved in the Middle East and in South America. In the US, one often sees red gazpacho flavored with cilantro, which pairs nicely with the pepper and tomato flavors. A sprig of cilantro and a dollop of sour cream can give this dish a pleasant and simple presentation, and again, the health benefits are excellent. The soup is traditionally served with toasted bread, but would also be excellent accompanied by warmed fresh tortillas or tortilla chips.

There are many different types of gazpacho soup; recipes vary by locality and some families even have their own versions. White gazpacho contains peeled, crushed almonds, while green gazpacho calls for chopped herbs such as mint, parsley and basil. Other variations may have chopped eggs, ham, lettuce or fruit as ingredients.

Gazpacho soup is full of antioxidants and vitamins. There is healthy fat from the olive oil, and this soup has no cholesterol and is generally low in calories. A bowl of gazpacho soup will go a long way toward satisfying the recommended five servings of fruits and vegetables a day.