In Extremadura they do it with bits of ham.  In Cordoba they do it with hard-boiled eggs.  In La Mancha they cook it with rabbit.  In Cadiz, during times of drought, they make it creamy with less water.  Gazpacho has many faces, and with the rise of Spanish cuisine, and the temperature, it’s time we consider this cold soup.  Gazpacho is a tomato based...
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