Cold soup is made in cultures all around the world and has been made since ancient times. Originally a savory chilled soup from Spain, traditional gazpacho recipes are vegetable-based and served cold.  There are many theories as to the origin of gazpacho, including one that says it is a soup of bread, olive oil, water, vinegar, and garlic that arrived in Spain with the Romans. Vichyssoise is a cold purée of puréed leeks, onions, potatoes, cream, and chicken stock. Often served as an appetizer, it is a thick soup and is traditionally served cold but it can be eaten hot. These soups tend to be lighter than hot winter soups and typically contain less fat and meat per serving. Some are purely vegetable-based with ingredients like ripe tomatoes and red bell peppers, but many use light meat, chicken, or fish stocks.