Gazpacho Soup!

[Nava]

@pulykamell

The more traditional Andalusian versions of gazpacho that are pureed and made with bread as a thickener can be found here, too, but usually require going to restaurants that specialize in that region’s cuisine. And, in my experience, it’s very rare to get gazpacho with additional garnishes on the side (like chopped vegetables or hard-boiled eggs or whatnot) for the diner to add at the table.

Actually, and this is something I recently found out myself (hey, I’m from the other end of the country) is that the variety with bread as a thickener is not gazpacho andaluz, it’s salmorejo (the j as pronounced by many Andalusians is similar to an English h). I think cordobeses came up with the separate name just to complicate things.

[Beware_of_Doug]

My dad doesn’t agree with cucumber. He calls it GAS-pacho.

[pulykamell]

@Nava

Actually, and this is something I recently found out myself (hey, I’m from the other end of the country) is that the variety with bread as a thickener is not gazpacho andaluz,

Interesting. This is a little different than I’ve heard it. I know of salmorejo, a specialty of Cordoba, but it is my understanding that it is a different dish (although also a cold vegetable soup) made with a lot more bread than the normal Andalusian gazpacho. I’ve never seen a culinary source say otherwise, and everything I’m digging up so far corroborates this version.