Gazpacho is a cold Spanish tomato-based raw vegetable soup, originating in the southern region of Andalucía. Gazpacho is widely consumed throughout Spain, neighboring Portugal (where it is known as gaspacho) and parts of Latin America. Gazpacho is mostly consumed during the summer months, due to its refreshing qualities.

Gazpacho has ancient roots. There are a number of theories of its origin, including as an Arab soup of bread, olive oil, water and garlic that arrived in Spain with the Moors, or via the Romans with the addition of vinegar. Once in Spain became a part of Andalucian cuisine, particularly Seville, stale bread, garlic, olive oil, salt, and vinegar, similar to ajoblanco.

Tomato was added to the recipe after it was brought to Europe after the Columbian Exchange which began in 1492. The dish remained popular with field hands as a way to cool off during the summer, and to use available ingredients (fresh vegetables and stale bread).

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