Spain's gazpacho sales surge as chefs champion traditional recipe

Spanish consumers are markedly increasing their purchase of ready‑to‑eat cold soups to beat the heat, with gazpacho sales reaching €218.2 million between June 2025 and May 2026 – a 16.2 % year‑on‑year rise. Volume grew to 88.4 million kg, and June alone saw spending jump 33 %. Salmorejo followed a similar pattern, recording €87.6 million in sales and a 31.7 % increase in June.

Meanwhile, chefs from the Brazilian edition of MasterChef highlighted the authentic Andalusian preparation of gazpacho, insisting that the classic recipe contains no cream. They stressed that the dish’s light texture and bright flavor derive from tomatoes, cucumber, pepper, garlic, extra‑virgin olive oil and vinegar, with the oil acting as an emulsifier to achieve creaminess without dairy.

Both reports underline a growing market for cold, fresh‑vegetable soups and a renewed focus on preserving the traditional culinary identity of gazpacho across Europe and beyond.