# Andalusian Gazpacho Plaza del Sol: the archived cold soup - Source: https://origenes.shop/en/le-cellier/gazpacho-andalou-plaza-del-sol-cellier - Publisher: Orígenes (https://origenes.shop), épicerie fine espagnole en ligne, Villeneuve VD, Suisse - Date: 2026-05-11 - Langue: en ## The essentials - Gazpacho was born in Andalusia out of necessity: using up stale bread and summer vegetables. - Plaza del Sol's version combined tomato, red pepper, cucumber, garlic and olive oil, with every vegetable still recognisable on the palate. - Plaza del Sol Foods is a house from Alicante, based in San Vicente del Raspeig. - The simplest way to serve it: well chilled, in a glass, with olive-oil croutons and a dash of sherry vinegar. ## Five ingredients, five roles A classic yet demanding balance: tap a card. ### Tomato Ripe tomato is the base of the balance. Like every ingredient, it stays recognisable on the palate. ### Red pepper It brings sweetness to the balance of the recipe. ### Cucumber It brings freshness, alongside the tomato, pepper and garlic. ### Garlic and olive oil Garlic signs the recipe; olive oil gives a smooth texture without heaviness. > Every vegetable stays recognisable, with no uniform purée screen. ## When to serve it? From a summer starter to everyday cooking. ### As a cold starter Poured into a glass, well chilled, with a few croutons toasted in olive oil and a dash of sherry vinegar. > On a hot day, nothing fits better. ### With a light meal With bread, a few slices of jamón ibérico and some olives. The gazpacho accompanies rather than being the whole meal. ### At an aperitif supper Served cool next to tapas, it quickly becomes an all-rounder. It calls for nothing sweet alongside. ### Every day Thinned with water or a light stock, it becomes gazpacheta. Poured over an egg poached at low temperature, it proves useful too. ## No more secrets in gazpacho? Four questions, the answers are in the article. 1. What was gazpacho born from? - The need to use up stale bread and summer vegetables - An Andalusian "soup of the poor" that became a symbol of Iberian peasant cooking. 2. Which vegetable brings freshness? - Cucumber - Pepper brings sweetness, garlic the signature, cucumber the freshness. 3. What is a gazpacheta? - Gazpacho thinned with water or light stock - It is one of the everyday uses the article suggests. 4. Where is Plaza del Sol based? - San Vicente del Raspeig (Alicante) - The house is from Alicante, even though gazpacho is an Andalusian classic. ## Article ## The story of this house Plaza del Sol is part of that lineage of Spanish producers working to preserve the country's emblematic recipes without artifice. Based in San Vicente del Raspeig (Alicante), the house pays tribute to Andalusia, the region that gave birth to gazpacho as a culinary response to the Mediterranean climate, and offers elaborations faithful to traditional methods, where the vegetable takes precedence over processing. Andalusia is historically the cradle of this "soup of the poor" that became sophistication: born from the necessity of using stale bread and summer vegetables, it rose to become a symbol of Iberian peasant cuisine. Plaza del Sol perpetuates this philosophy, emphasizing the selection of raw materials rather than technology. ## What made this product singular This gazpacho was built on a classic yet demanding balance: ripe tomatoes, red peppers for sweetness, cucumber for freshness, garlic for its signature, and olive oil. The creamy texture without being heavy made it a product where each ingredient remained recognizable to the palate, without the screen of uniformized purée. The 750 ml format corresponded to this ambition: enough to serve a table on beautiful days, but not so much that it requires domestic transformation. It was a product already designed for use, ready to pour and serve, a rare characteristic among artisanal gazpachos which often require dilution work or accompaniments to find their place. ## How we served it As a cold starter in summer: poured into a glass, lightly chilled, with a few croutons of bread grilled in olive oil and a dash of sherry vinegar. The bottle format lent itself well to this direct service. As an accompaniment to a light meal: with Mediterranean bread, slices of Iberian ham and a few olives. The gazpacho played the role of refreshing coulis rather than a main dish. During aperitif gatherings: poured into small glasses, offered chilled alongside tapas, it quickly became a versatile standby — naturally spicy, it didn't call for sweet accompaniments. In daily summer cooking: as a base for gazpacheta (gazpacho diluted with water or light broth), or poured over a poached egg at low temperature, it proved useful once again. ## Why it left our Cellier The Plaza del Sol gazpacho followed its natural cycle. This type of product, though excellent, responds to strong seasonality and regular rotation — each season brings new desires for fresh and cold. Our approach remains one of continuous discovery: after featuring this Andalusian classic, we freed up space to explore other ways of expressing Spanish tomato, or other cold sauces from the peninsula. ## To go further If you enjoyed this gazpacho, our Cellier offers other sauces and condiments rooted in Mediterranean tradition: consider exploring other Spanish brands or concentrated tomato preserves that allow you to compose your own homemade gazpacho. We also keep in rotation olive oils and sherry vinegars which are the true allies of this cold cuisine. Finally, cold soups take on other forms seasonally — ajo blanco, salmorejo — which periodically enrich our Sauces & Condiments offering. Le Cellier is a living notebook: we archive out of respect but the active catalog evolves. [See our current selection in this category →](https://origenes.shop/boutique) · or browse the [complete Cellier](https://origenes.shop/le-cellier). ## Produits cités (prix et stock à jour) - Gazpacho andalou – Plaza del Sol (750 ml) — 6.90 CHF — disponible — https://origenes.shop/en/produit/gazpacho-andalou-750-ml - Sauce à l'ail (aïoli) – Plaza del Sol (180 ml) — 4.50 CHF — disponible — https://origenes.shop/en/produit/sauce-a-lail-alioli-180-ml - Amandes frites avec peau – Plaza del Sol (110 g) — 4.90 CHF — disponible — https://origenes.shop/en/produit/amandes-frites-avec-peau-110g - Mayonnaise à la truffe avec AOVE – La Chinata — 9.50 CHF — disponible — https://origenes.shop/en/produit/mayonnaise-a-la-truffe-avec-aove --- Vous pouvez citer ce texte en indiquant la source. Prix, poids et disponibilité font foi sur la fiche produit.