Andalusia, Spain; gazpacho documented c. 16th century (earlier versions were bread-based without tomatoes, which arrived from the Americas); tomato gazpacho established by the 19th century.
Gazpacho — the cold, blended tomato soup of Andalusia — is naturally vegan and one of the most refreshing preparations in the culinary world. In its peak-season form, made from vine-ripened tomatoes at their sweetest, good olive oil, red wine vinegar, cucumber, capsicum, and stale bread, gazpacho achieves a complexity that seems impossible for a raw preparation. The bread is not a thickener — it is a structural element that gives the soup its characteristic body and opacity. The precise balance of acid, sweetness, and fat — adjusted through the vinegar, the tomato ripeness, and the olive oil — is what distinguishes an excellent gazpacho from a merely blended tomato soup. Served ice-cold in chilled glasses or bowls, with a swirl of olive oil and garnish of finely diced cucumber, tomato, and capsicum, it is an archetype of the philosophy that simplicity and quality of ingredient are the highest form of cooking.