Alvalle Gazpacho is an Gazpacho from Spain. Gazpacho soup, also known as gazpacho, is a cold, Spanish soup that is popular in warmer areas and during the summer, particularly in Andalusia. Gazpacho comes from an ancient Andalusian concoction based on a combination of stale bread, garlic, olive oil, salt, and vinegar, a cold breadsoup. With the Columbian Exchange beginning in 1492, the tomato and the bell pepper were brought to Europe.
While tomato is an important ingredient of a common form of gazpacho, the original ingredients, mentioned above, not tomato, are those which define gazpacho. In Andalusia, there are several types of gazpacho and many do not include tomato as an ingredient. One very popular type of gazpacho is white gazpacho or ajo blanco malagueno, made principally with almonds, bread, garlic, vinegar and oil.
The soup is also classically accompanied by hard boiled egg. The garnishes are served separately, in little bowls, to be added as desired. Occasionally, restaurants in western Spain serve a tomato gazpacho garnished with small cubes of the local ham such as jamon serrano, jamon de bellota, etc.. This is common in Extremadura, where much high-quality ham is produced. On menus in certain Extremaduran restaurants, gazpacho with local ham is called gazpacho extremeno. The ham tends to be added to the soup in the kitchen prior to serving, unlike the other garnishes which are provided in separate dishes and added at the table.
