This truly authentic gazpacho from Despensa la Nuestra tastes just like what you would find made fresh in homes throughout southern Spain. Gazpacho is a refreshing, cold tomato soup that originated in Andalusia. This recipe uses bread crumbs and lots of extra virgin olive oil to create a smooth, silky gazpacho, perfect with chopped cucumbers or bell peppers. Gazpacho from other regions of Spain tends to be more acidic with very little bread – also tasty but quite different. Gazpacho is an uncooked soup made from a pureed mixture of tomatoes, bread, extra virgin olive oil and garlic. Though it originated in Spain, gazpacho is now known and eaten all over the world. Typically a summertime dish, gazpacho can be a meal in itself. Garnish it with crusty croutons or diced hard-boiled eggs for a light dinner on a warm summer night. This gazpacho is made by Despensa la Nuestra, a small company in Cordoba. When the local sugar beet factory closed, a group of women founded Despensa la Nuestra to create jobs and to provide authentic, easy to prepare Spanish food.