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Meet the Maker: Tio Gazpacho

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.

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.

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