Spain's Gazpacho and Salmorejo See Summer Surge in Recipes and Demand

Chef Karlos Arguiñano and his son Joseba demonstrated a new avocado‑cucumber gazpacho on Antena 3, highlighting a creamy, yogurt‑based twist on the classic cold soup.

Viena Capellanes reported a seasonal increase of up to 20 % in demand for ready‑to‑eat dishes, noting that salads, gazpacho, salmorejo, sandwiches and empanadas are among the fastest‑growing items as consumers seek convenient, fresh meals during hot weather.

A Czech food feature explained that Spain’s Andalusian salmorejo – a thick tomato‑bread soup – is a staple during heatwaves, describing its ingredients and traditional serving with egg and jamón.

The Alvalle brand partnered with chef María Lo to launch a series of summer dishes that use gazpacho or salmorejo as a base, including a tuna‑ventresca tiradito, a burrata‑tomato‑fig dessert with frozen gazpacho “snow”, and a red‑shrimp tartare flavored with gazpacho and cherries. These innovations aim to reposition the cold soups from simple refreshers to versatile components in modern home cooking.