Polydish city guide
Best Gazpacho in San Francisco
“A cold soup of raw, blended vegetables from Spain's south—refreshing, cool, made for summer.”
What the real thing tastes like
Gazpacho (Spanish: [ɡaθˈpatʃo / ɡahˈpatʃo]) or gaspacho (Portuguese: [ɡɐʃˈpaʃu]), also called Andalusian gazpacho (from Spanish gazpacho andaluz), is a cold soup and drink made of raw, blended vegetables. It originated in the southern regions of the Iberian Peninsula and spread into other areas. Gazpacho is widely eaten in Spain and Portugal, particularly in summer, since it is refreshing and cool. Although there are other recipes called gazpacho, such as gazpacho manchego, the standard usage implies a soup. There are also a number of dishes that are closely related and often considered variants thereof, such as ajoblanco, salmorejo, pipirrana, porra antequerana (closer to a bread soup), and cojondongo.
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Gazpacho is a cold soup born in southern Spain and Portugal, where the heat makes a blended bowl of raw vegetables the most logical meal. It's refreshing by design—the kind of dish that exists because summer demanded it. While gazpacho has inspired variants like salmorejo and ajoblanco, the classic version remains a soup first, a drink second, something to spoon and sip when the day is too warm for anything else.
Order it here when it has
- refreshing
- cool
- widely eaten in Spain and Portugal
- spread across regions
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