Mexican Gazpacho: History and Variations in Latin America
Gazpacho is a cold soup originating from Andalusia, Spain, traditionally made with tomatoes, cucumbers, bell peppers, and garlic, accompanied by olive oil and vinegar. This refreshing preparation has traveled and evolved over the years, giving rise to multiple variations in different countries.
In Mexico, gazpacho is adapted with local ingredients and a lighter profile, removing the use of fats to create a fat-free version that maintains the characteristic fresh and spicy flavor. In other Latin American countries, similar recipes may have different names or adjustments in the ingredients. For example, in some regions of South America, cold soups based on tomatoes and vegetables may be called "sopa fría" or simply variations of Spanish gazpacho, always seeking a balance between freshness and flavor.
