What is this text about?

There are many modern variations of gazpacho with avocados, cucumbers, parsley, strawberries, watermelon, grapes, meat stock, seafood, and other ingredients instead of tomatoes and bread. The ingredients, texture, and thickness of gazpacho vary regionally and between different cooks. Similar cold raw soups such as arjamolho in Portugal, porra antequerana and ajoblanco, are also popular in Andalusia, although not as widespread as gazpacho. Gazpacho and salmorejo are especially similar since they are both tomato-based cold soups that are widely popular in Spain; the main difference between gazpacho and salmorejo is the culinary technique used since gazpacho is a soup whereas salmorejo is an emulsion. In addition, while both dishes share the main ingredients of tomato, olive oil, bread, and garlic, gazpacho can also be prepared with cucumber, peppers, and vinegar, whereas salmorejo cannot. The original recipe using bread, water, vinegar, oil, and salt is traditional in the Iberian Peninsula, perhaps going back to Roman times. Every central and southern region has its own variety. The humble gazpacho became a very deeply rooted food for peasants and shepherds in Spain. The basic gazpacho gave rise to many variants, some also called gazpacho, others not; some authors have tried to classify all these variations. Gazpachos may be classified by colour: the most usual red ones (which contain tomato), white ones (which contain no tomato, but include dried fruits), and green ones (which are white but contain some spices that make them green). These variants have their basic ingredients in common, including garlic paste which works as an emulsifier, bread, olive oil, vinegar and salt. In addition to the traditional ingredients, red fruits such as strawberries, muskmelon, etc., may be added, making the gazpacho a bit sweeter. Gazpacho may be served as a starter, main dish, or tapa.

A popular variation comes from the town of Rota in the province of Cádiz. During times of drought, there was not enough water to make gazpacho; thus, arranque has the same ingredients as gazpacho, but requires less water and bread, making it a sort of cream. Some people add more bread until it takes on the consistency of a dip.

In Extremadura, gazpachos are a kind of purée or thick gazpacho known as cojondongo, or cojondongo del gañán, made of breadcrumbs, garlic, oil, and vinegar, then topped with chopped onions, tomato and peppers.

Gazpacho manchego, as its name implies, is made in the east region of La Mancha, in Albacete and nearby areas, and is popular in other areas in the center and southwest of the country. It is a meat stew, whose main ingredients are small game animals or birds such as rabbit, hare, quail, or pigeon, and flatbread, and may include garlic, tomatoes, and mushrooms. It is cooked in a cauldron and served hot. Another well-known variant in La Mancha is gazpacho de pastor or galiano. Some other hot meat or fish dishes from other regions are called gazpacho (gazpacho jumillano, gazpacho de Yecla, gazpacho de Requena, etc.)

Gazpacho is often eaten during the very hot and dry summers in Castilla y León. The gazpacho made in La Moraña in the province of Ávila has large pieces of vegetables floating in a watery soup.

Gazpacho manchego, despite its name, is a meat stew, served hot, not a variation on the cold vegetable soup.

This text is about variations of Gazpachos. It lists different recipes and explains influences from regions and cultural roots. It also mentions that despite some dishes may contain Gazpacho in their name, not all are variations from the original Gazpacho.