You can imagine the very popular Andalusian gazpacho soup in the south of Spain as a tomato soup served cold with ice or as a juicy salad. Created in warm regions of Spain, such as Cordoba and Seville, this soup has been called cold soup in Western cuisine for centuries and immediately comes to mind. The shortest soup recipe includes olive oil, cucumber, tomato, bell pepper, garlic and croton bread. Although its main place of origin is Spain, gazpacho soup is also consumed in different countries. Even the soup differs depending on the country. After eating gazpacho soup, you feel full and take vitamins.
  
The main ingredients for the soup: 5 medium-sized tomatoes, 1 green pepper, 1 small cucumber, 1 small onion, 1 clove of garlic, juice of half a lemon, 4 tablespoons of olive oil, 2 slices of bread and 1 teaspoon of salt. To make the cold Spanish soup gazpacho, you must first peel the vegetables. Then coarsely chop the large vegetables and garlic and add them to the blender. Then, you cut two slices of bread into cubes and add them to the mixture. Don't forget to add bread filling, lemon juice, salt, vinegar, olive oil and water. Next, you grind all the ingredients in a blender until you get the consistency of mashed. You pour the resulting mixture into a bowl and put it in the refrigerator to cool. You can store it in the refrigerator for up to 3 days, provided that it does not get air. You can also use breadcrumbs and finely chopped cucumbers, basil and tomatoes to decorate the top of the soup. If you wish, you can also serve it with ice cubes inside. Once you try the recipe, it is very likely that you will taste like a shepherd's salad.

There are two main varieties of gazpacho: Ajoblanco and Salmorejo. There are also various alternatives. First of all, if you haven't tried this soup before, you should start with traditional and red. Ajo blanco, which is of Moroccan origin, is another variety of gazpacho. You will be very surprised when you see that the color of this gazpacho soup is white. You can continue to be surprised by gazpacho manchego soup, because there is more rabbit meat, hard-boiled eggs and mushrooms in this variety. It is served warm, and the ingredients are served separately so that you can put them in it if you wish. You will find out when you see that the most unusual soup among them is Gazpacho manchego, which came out in the Mancha region of Spain, you understand. In addition, cojondongo, a very potage, is considered by many to be a salad rather than a soup. Moreover, it is served with grilled sardines of the arjamolho type, belonging to the Portuguese region. Finally, salmorejo stands out because it is very similar to the traditional recipe. The difference is that it is softer and richer. Salmorejo belongs to the Cordoba region and is made from bread, butter, tomatoes, garlic and vinegar.
  
Gazpacho soup has many qualities and benefits. Firstly, as lovers of gazpacho soup, you get vitamins such as A, E and C, thanks to red and green peppers or tomatoes in the soup, and thus you can protect yourself from colds. In addition, thanks to vitamin C in soup or lycopene in tomatoes, you drink a wonderful antioxidant drink. As you know, tomatoes and vitamin C reduce the negative effects of free radicals. In addition, this delicious cold soup makes you hydrated. The rich content of water and minerals in the soup helps to do this. That's why you cool your body in the summer. In addition, due to the fact that it is a very light meal, it satisfies hunger, removes excess toxins and is easily digested. When you drink a few glasses a week of this magical soup that can even prolong your tan, even your bronzed stay on the beach and in the pool is prolonged. Finally, the fact that it is rich in garlic strengthens your immune system.