Early variations of Gazpacho did not use the tomatoes that have become synonymous with the dish and relied instead on a mixture of stale bread, oil, salt and vinegar. The ingredients were added together and mixed up using a mortar and pestle, creating a rich paste.

Tomatoes were first introduced to Spain following Columbus’ discovery of the New World in 1492 and the warm Spanish climate, perfect for cultivating tomato plants, ensured that it became a firm staple of many Spanish recipes.

Today, most variations of Gazpacho use tomatoes as a base ingredient, adding in many different types of ingredients including peppers, onions, garlic, celery and cucumbers as well as olives and continues to be popular in many areas of Spain and Portugal as well as in Latin America. In addition to the blended vegetable ingredients, Gazpacho is often accompanied by different garnishes. These include the same vegetables the soup already contains, chopped up, as well as croutons.

Many experts recommend making the dish a day before it is due to be eaten, allowing the different flavours to fuse together into a perfect starter to almost any summer meal.