Sopeao is a variation on gazpacho that's prepared in Andalusia, particulary in the area of Sevilla. This cold soup is made with tomatoes, onions, garlic, bell peppers, stale bread, olive oil, salt, and vinegar. Hard-boiled eggs and tuna are often added to the soup in order to enhance the flavors and add more texture.

Once prepared (usually in summer), the soup is served either in wide platters with pieces of tuna and hard-boiled eggs, or in individual plates. The soup is served with crusty bread that soaks up the creamy tomatoes, and the name of the dish is derived from the word sopear, meaning to soak up with bread.

In Sevilla, during the spring fair, people sometimes also add lettuce, melon, and even pieces of rabbit or pigeon.