At first glance, gazpacho with parsnip and crayfish looks like a fairly unusual recipe for the famed Spanish dish. But just a century and a half ago, tomatoes – the main ingredient in this cold summer soup – were a novelty for Europeans. Brought over from the New World, these exotic plans were originally grown for their decorative beauty, and then as medicines. It was only in the mid-19th century that people started using the plant’s fruit, tomatoes, as an ingredient. Tomatoes soon became a crucial component in gazpacho, having previously been made from water, bread, vinegar, olive oil and garlic. As a great lover of culinary experiments, RTG TV host Igor Vukulov has decided to further develop the classic gazpacho recipe and to offer his own unique version of the dish. The result is beautiful, delicious and very quick to make! See for yourself in our latest episode of The Geography of Taste.