 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.Once in Spain, it became a part of Andalusian cuisine, particularly in Córdoba, Seville, and Granada, the Moorish Al-Andalus regions; using stale bread, garlic, olive oil, salt, and vinegar, similar to ajoblanco.During the 19th century, red gazpacho was created when tomatoes were added to the ingredients.