Calling all purists: Gazpacho is from Spain, Mexican salsa is from Mexico

Picture of my gazpacho taken by my friend Yamarashi

Do you consider yourself a purist when it comes to food? If you do let's get some things straight: Gazpacho originated in Spain hundreds of years ago. It does not look like Mexican salsa or Pico de Gallo and it does not contain Tabasco.  Gazpacho's consistency may vary depending upon the method used to prepare this dish. My mother used a two step process: She blended all vegetables together and then she used a food mill to remove all seeds and skin.  The result: A smooth, creamy and silky gazpacho. In other instances, tomatoes were peeled and seeded and then blended with all the remaining vegetables. The goal was always to achieve a smooth consistency. In years past it was difficult since it was made by hand.  Today in Spain, the smoothest gazpachos are created with the help of a wonderful food processor, Thermomix.  The outcome: no resemblance to Mexican Salsa.  By the way, no cilantro either.