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Gazpacho was made from necessity, any excuses for a refreshingly cold soup with a hot summer day. Gazpacho came from Andalusia, a southern region of Spain; it really is extensively consumed in Spain, Portugal, and Latin America. My impetus to creating/inventing this soup, is always that gazpacho recipes vary immensely regarding ingredients, texture, as well as viscosity; geographic regions, use of ingredients, and family traditions play an influence also. My most obvious additions of chick-peas and English cucumber adopts a healthier (via chick-pea protein) and simplified version of the dynamic soup.
