1. Raw tomatillos are also minced and added to gazpacho and guacamole.

2. The additional ingredients of gazpacho are crushed tomato, cucumber, green peppers, garlic, salt, and, sometimes, bread crumbs.

3. Low Bowls are ideal for serving warm soup or gazpacho, while taller, wider Bowls may be the best fit for a big Bowl of cereal in the morning.

4. In particular, three main divisions are easily identified: Mediterranean Spain – all such coastal regions, from Catalonia to Andalusia – heavy use of seafood, such as pescaíto frito (fried fish); several cold soups like gazpacho; and many rice-based dishes like paella from Valencia and arròs negre (black rice) from Catalonia.