What makes a dish ‘gazpacho’ is the use of bread, olive oil, vinegar, water and salt; other than that, it’s an open playing field. Gazpacho can be white, maybe with fresh or dried fig; it can be garlicky and red, with tomato; or bright green, as it is here, with a bunch of green herbs and vegetables. And – get this! – it can also be served cold or warm!
