It is one of the oldest dishes of Extremadura gastronomy and due to its resemblance to the old Gazpacho, is usually considered its predecessor. Originally it was only made with water, oil, vinage, salt, garlic and bread. To this day, a large number of field products have been added that add nutrients and flavor, some of them are: tomato, pepper, cucumber or onion.
It is usually taken as a starter to the main course.
