 Gazpacho is widely eaten in Spain particularly during hot summers, as it is refreshing and cool.While there are other recipes called "gazpacho", such as "gazpacho manchego", the standard usage implies Andalusian gazpacho.There are also a number of dishes that are closely related to Andalusian gazpacho and often considered variants thereof, such as ajoblanco, salmorejo, pipirrana, porra antequerana (closer to a bread soup), and cojondongo.