Tomato gazpacho

Tomato gazpacho is a cold soup very similar to a salad, but with a light texture and a delicate thickness. It is a very typical dish of western Andalusia, where red gazpachos play a special role, although there are also other versions in the regions of Extremadura and Castile.

Although today it is known as a dish made with a rich variety of vegetables, in its origins, back in al-Andalus, the recipe contained nothing more than bread, olive oil, vinegar and salt.

It was not until the 19th century that tomato was added to the recipe, a century in which it also went from being a humble dish that allowed peasants in the warmer regions to get energy in an inexpensive and refreshing way, to a common delicacy among the bourgeois class, who served it with the now classic chopped vegetables.

Thanks to its ingredients, this gazpacho is rich in flavonoids and antioxidants such as lycopene and glutathione, gamma-aminobutyric acid, carbohydrates, fiber, allicin, alliin, vitamins A, C, E, K and B (B6 and B9, or folic acid, and in smaller amounts B1, B2 and B3), sulfur, calcium, phosphorus, iron, magnesium, manganese, potassium, selenium, sodium, iodine, zinc and, to a lesser extent, copper.