There are few things that capture the spirit of a Spanish summer like a chilled bowl of gazpacho or salmorejo. These cold soups aren’t just recipes; they’re traditions passed down in clay bowls and family kitchens, where food is simple, nourishing, and full of soul. Both gazpacho and salmorejo are rooted in the south of Spain, where the sun shines generously and tomatoes ripen into candy-sweet perfection. While they share some ingredients, they’re quite different in personality: gazpacho is light and refreshing, perfect for sipping in the shade, while salmorejo is thick, creamy, and rich—a spoonful is a meal in itself. Let’s take a closer look