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Gazpacho is widely eaten in Spain and Portugal , particularly during hot summers, as it is refreshing and cool. While there are other recipes called gazpacho , such as gazpacho manchego , the standard usage implies Andalusian gazpacho. There are also a number of dishes that are closely related to Andalusian gazpacho and often considered variants thereof, such as ajoblanco , salmorejo , pipirrana, porra antequerana closer to a bread soup , and cojondongo. There are many theories as to the origin of gazpacho, including one that says it is a soup of bread , olive oil , water, vinegar and garlic that arrived in Spain with the Romans. This version spread internationally, and remains commonly known.

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Updated on January 17, by Asher Fergusson. Keep reading to learn the answers to the most commonly asked questions about traveling to this magnificent country. This allows me to recharge my other devices — camera, phone, etc.