Gazpacho is a cold soup from the southern Spanish region of Andalusia, made of ripe tomatoes, bell peppers, cucumbers, garlic, and bread moistened with water that is blended with olive oil, vinegar, and ice water and served cold.
It is Andalusia's best known dish and probably originated as a soup during the time when Spain was part of the Islamic world in the Middle Ages, a soup the Spanish call an ajo blanco, which contained garlic, almonds, bread, olive oil, vinegar, and salt.
Gazpacho comes in a variety of different intraregional versions, some of which contain almonds, and no tomatoes and peppers (tomatoes and peppers came to gazpacho after Columbus).
Gazpacho is traditionally made in a mortar and the bread is ideal when it is about a week old. The bread and vegetable mixture is pounded to a paste, and then added the tomatoes, then the olive oil, and finally the vinegar. The tomatoes should always go through a sieve so there are no seeds in the finished dish.