Bread soups

Gazpacho () or gaspacho (), also called Andalusian gazpacho (from Spanish gazpacho andaluz), is a cold soup and drink made of raw, blended vegetables. It originated in the southern regions of the Iberian Peninsula and spread into other areas. Gazpacho is widely eaten in Spain and Portugal, particularly in summer, since it is refreshing and cool.

Ribollita () is a Tuscan panade (a variety of bread soup) made with bread and vegetables, often from leftovers. There are many variations, but it usually contains cannellini beans, lacinato kale, cabbage and inexpensive vegetables such as carrot, beans, chard, celery, potatoes and onion. It is often baked in a clay pot.

thumb|Acquacotta at a restaurant in Milan, Italy thumb|Acquacotta, bean, and minestrone Acquacotta (; ) is an Italian broth-based bread soup that was originally a peasant food. Its preparation and consumption dates back to ancient history, and it originated in the coastal area known as the Maremma, in southern Tuscany and northern Lazio. The dish was invented in part as a means to make hardened, stale bread edible. In contemporary times, ingredients can vary, and additional ingredients are sometimes used. Variations of the dish include acquacotta con funghi and acquacotta con peperoni.

Garbure (; ) is a thick French stew traditionally based on cabbage and confit d'oie, though the modern version is usually made with ham, cheese and stale bread. The name derives from the use of the term garb to describe sheaves of grain depicted on a heraldic shield or coat of arms. Thus the name of garbure, which is eaten with a fork, is a reference to the use of pitchforks to pick up sheaves of grain. It originated in Gascony in the historical cultural region of Occitania. It is similar to potée. Among the Gascons it may have some connection to the time under the Angevin Empire, with influen

Tharid () also known as thareed, trid, tashrib, tashreeb or taghrib is a bread soup that originates from Mecca, Saudi Arabia, an Arab cuisine also found in many other Arab countries. Like other bread soups, it is a simple meal of broth and bread, in this instance crumbled flatbread moistened with broth or stew. Historically, the flatbread used was probably stale and unleavened. As an Arab national dish it is considered strongly evocative of Arab identity during the lifetime of the Islamic prophet Muhammad. According to a widespread cultural tradition, this unremarkable and humble dish was the

Øllebrød () is a traditional Danish dish. It is a porridge or thick bread soup made of sourdough rye bread (rugbrød) and beer (often hvidtøl). These ingredients give it a slightly tangy, caramelly, full taste. Øllebrød is common in Danish cuisine and is also part of Scanian cuisine, which was formerly a Danish province.

bread dish; type of soup

Açorda is a traditional Portuguese dish composed of cubed or sliced stale bread with garlic, cilantro, and poached eggs. It is a type of bread soup, although some variants have a consistency closer to that of a porridge.

Italian soup dish

thumb|„Kapłonek (wodzianka) from Gałków Duży|Gałków” Wodzianka (), kapłon, kapłonek – in Polish cuisine, a Silesian and Central Poland bread soup made from stale bread, fat and water (the name wodzianka comes from the word woda which means water), sometimes with vegetables. Traditionally, wodzianka is prepared by soaking two- to three-day-old stale bread in water or broth and adding garlic, bay leaves, black pepper and other seasonings, fried bacon, and lard or butter. It was reportedly served in late autumn and winter, when cows had less milk.

Pancotto is an Italian soup prepared with pieces of stale bread boiled in broth or water and seasoned.

Panada or panado is a variety of bread soup found in some Western European and Southern European cuisines and consisting of stale bread boiled to a pulp in water or other liquids.

Italian national dish, a kind of cheese soup

Paomo is a popular specialty of Shaanxi cuisine common throughout Xi'an and other cities of Guanzhong. It is a hot stew of minced steamed leavened flatbread, known regionally as mo (), cooked and served with lamb or beef.

Spanish cold soup