A
ustin Allan fell in love with gazpacho while studying abroad in Spain. "My friends laughed the first time
they caught me drinking gazpacho straight from the carton," he recalls. "I didn't care. Gazpacho had
stolen my heart." Allan went on to found Tio Gazpacho, a line of chilled soups in a bottle, in 2014.
Growing up a little overweight, Allan eventually learned
firsthand that eating healthfully and eliminating processed
foods could boost energy and help keep the waistline trim.
Which is why, in developing his product, he focused on
merging organic and chemical-free ingredients to deliver
bold, healthful f lavors.
Tio Gazpacho comes in three f lavors: gazpacho clásico,
gazpacho verde, and gazpacho de sol. The soups are organic,
vegan, gluten-free, and soy-free, as well as void of additives,
colors, f lavors, and preservatives. The products are sold at
local groceries, health and specialty food stores, juice bars,
PHOTOS: INDIVIDUAL PRODUCERS
BY DENISE PURCELL AND SUSAN SEGREST
Jack Acree
Saffron Road
Tim Metzger
Metzger Specialty
Brands/Tillen Farms
Mary O'Donnell
Terrapin Ridge
Farms
This young specialty food company asks industry veterans
for advice on ingredient purchasing, key hiring decisions,
and connecting with sources of capital.
THE PANEL
startup spotlight
Tio Gazpacho
86 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com
PHOTOS:
TIO
GAZPACHO
