Gazpacho is a staple of Spanish cuisine that has been prepared in various ways for centuries. “The gazpacho that we know today – made with tomatoes, green peppers, cucumbers, onion, garlic, olive oil and sherry vinegar – developed sometime after the introduction of the tomato to the Iberian Peninsula,” says Austin Allan, the creator of Tío Gazpacho, an all-organic, gluten-free gazpacho, who shares that today, this delicious dish is eaten all over Spain, Portugal and parts of Latin America, and predominantly in the summertime.
Gazpacho is great anytime of the year, however it is particularly popular in the summer when temperatures are soaring and people want to eat something that is light but filling, savory and refreshing. “These days gazpacho is on menus all over the world, and not just in Spanish restaurants. A lot of chefs are incorporating seasonal fruits into their recipes to give their gazpachos a sweet and savory flavor profile. I have seen watermelon, strawberry-mint, cantaloupe, peach, and even apple gazpachos,” says Allan. The beauty of gazpacho is that as long as you are using fresh ingredients, you can add almost anything – veggies, fruits, herbs and spices – to create your own unique dish.
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!