5 Person
20 Min
30 Min
92 Min
The region of Andalusia is famous for its cold soups, notably Gazpacho, a delicious summer soup made from fresh vegetables and bread. Andalusia is located in Southern Spain where fresh olives, tomatoes, and citrus fruit are plentiful. The dish was first made for laborers who worked on these plantations.
The mountainous regions of the Sierra Morena and the Sierra Nevada produce cured hams, notably jamón serrano and jamón ibérico. These come from two different types of pig, (jamón serrano from white pigs, and the more expensive jamón ibérico from the Black Iberian pig).
Gazpacho originates from Andalusia, a region in southern Spain known for its hot climate and abundant olive groves, tomato fields, and citrus orchards. Long before tomatoes were introduced to Europe, early versions of gazpacho were made from bread, olive oil, garlic, vinegar, and water. These simple mixtures provided hydration and nourishment for agricultural laborers working long hours under the sun.
After tomatoes and peppers arrived from the Americas in the 16th century, gazpacho evolved into the bright red, vegetable-rich soup known today. The dish became a practical way to use stale bread and ripe vegetables while offering relief from extreme summer heat. Its cold temperature and high water content made it especially valuable in Andalusia’s dry, warm environment.
Gazpacho is traditionally uncooked, preserving the freshness and nutritional value of the ingredients. Over time, it became a defining feature of Andalusian cuisine and a symbol of Mediterranean simplicity. Today, gazpacho is enjoyed across Spain and internationally, celebrated as a refreshing summer dish that reflects the region’s agricultural roots, climate, and culinary ingenuity.
