Gazpacho

Gazpacho is a cold tomato and vegetable soup from Spain.

Andalusian gazpacho is a cold dish for the summertime.

The fact that you can add it on fruit salads, throw it in your gazpacho or use it to garnish a drink is a nice bonus.

My personal favorite is borage. The flower petals smell and taste like cucumber. The fact that you can add it on fruit salads, throw it in your gazpacho or use it to garnish a drink is a nice bonus.

First, as to the title: Gazpacho is the name of a dish universal in, and peculiar to, Spain. It is a sort of cold soup, made of bread, pot-herbs, oil, and water. Its materials are easily come by, and its concoction requires no skill.

[…] I’d rather have my fill of gazpacho than be subject to the misery of a meddling doctor who kills me with hunger, and I’d rather lie in summer under the shade of an oak, and in winter wrap myself in a double sheepskin jacket in freedom, than go to bed between holland sheets and dress in sables under the restraint of a government.

He will eat a plateful of gazpacho or puchero, a sardine, half a roll of bread, and drink clear water as often as wine. Food is always of secondary importance: he ranks it after his novia, after his cigarillo, after the bulls.

Seville is the home of gazpacho, a delicious cold soup of cucumber, tomato, and miscellaneous garnishings.