This article is part of a series highlighting new makers discovered at the 2015 Summer Fancy Food Show in New York City.
Bottled juices and smoothies made from fresh fruits grace the aisles of many a grocery store these days—so why not bottle chilled, veggie-dense soups, too? That’s just what the folks at Miami-based Tio Gazpacho are serving up: zingy pureed vegetable soups, served cold in a portable, single-serving 12-ounce container. “It’s all about being healthy and fresh,” explains associate Carolina Braunschweig. “Rather than grab a smoothie or something filled with sugar, you just get all these delicious flavors.” She’s not kidding: the only ingredients besides ripe veggies are olive oil and vinegar.
Carolina Braunschweig poses with her favorite flavor, gazpacho de sol.
Tio Gazpacho comes in three flavors: Gazpacho Clásico, a traditional Spanish recipe made with red tomatoes, cucumber, green pepper, and garlic; Gazpacho Verde, a spicy blend of kale, spinach, avocado, cucumber, jalapeño, mint, and spices; and Gazpacho de Sol, a sweeter soup made with yellow tomatoes, carrot juice, and yellow pepper.
When asked what cheese she thought would pair best with Tio Gazpacho, Braunschweig didn’t go for the easy answer: “You always think ‘tomato and parmesan,’ but that’s probably not a good mix [in this case]. I would say any fresh, Mexican-style cheeses… a cotija or even a simple queso fresco, with a great piece of bread.”
Featured photo courtesy of Tio Gazpacho’s Facebook page.
Rebecca Haley-Park
Rebecca Haley-Park is culture's former editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.
