Português 
English (UK) Description: Cold soup based on tomatoes, cucumbers and chopped peppers, drizzled with fresh water, a drizzle of olive oil and another of vinegar, sprinkled with oregano.
Special characteristics: It is usually produced and consumed in summer and is a very refreshing meal, without the need to resort to the stove.
Region: Alentejo.
Ingredients used: Garlic, salt, olive oil, vinegar, cucumber, tomato, green pepper, water, crusty bread, oregano.
Preparation: Crush the garlic in a mortar, along with the salt, until you get a porridge. Put in a terrine, add the olive oil, vinegar and oregano. Peel the tomatoes and crumble them, and add to the mixture. Cut the cucumber and tomato that remains into cubes, and the peppers into thin strips. Gather everything and add ice water. It is customary to add small pieces of bread at the end.
Know-how: It is served very cold and sometimes ice cubes are added to ensure the temperature is low. The recipe may vary depending on the area of Alentejo, in Mértola, for example, the fresh tomato puree is joined by finely chopped cucumber and ham. Crush garlic with salt in the terrine to serve the gazpacho and add the tomato puree that has the pieces of cucumber and ham. Sprinkle with oregano and then add olive oil and vinegar, and finally the ice water. Then add bread cut with your hands, into small pieces.
Forms of commercialization: Restaurants.
Product availability throughout the year: All year round.
Product history: The famous gazpacho has a very extensive family in Alentejo recipes with different ways of making and various chang-es in terms of products.
Representativeness in local food: Dish present in any home in the region.
Source: DGADR, based on "Cozinha Tradicional Portuguesa", Maria De Lourdes Modesto, 1982, Verbo Editora, “Cozinha Tradicional do Alentejo - a memória dos temperos" e Carta Gastronómica do Alentejo - Monumenta Transtaganae Gastronómica (Confraria Gastronómica do Alentejo, 2013).
