Perhaps chefj...probably just a matter of taste, as with any number of recipes. But I traveled throughout Andalucia and, in my experience, there was a clear distinction made between salmorejo (tomatoes, bread, olive oil, sherry vinegar, garlic) and gazpacho (tomatoes, cucumber, pepper, etc. maybe bread, etc).

And one for very easy eggless tofu brownies. I made something similar to these once and they were a hit. The brownies come out very thick and fudgy as opposed to cakey:

http://www.egglesscooking.com/2008/09...

Also, for something a bit more off the wall, you could do black bean brownies (no eggs so I am guessing the beans are the stand in):

http://www.foodnetwork.com/recipes/me...

You can make some really delicious brownies by substituting blended silken tofu for egg. You can also sub mashed banana in a lot of recipes.

If I may interject, I don't believe that the dish that you ate by the name "gazpacho", was actually gazpacho. It was, in fact, salmorejo - a creamier, tomato-only based cold soup found in Andalucia...gazpacho's cousin. It is creamy and distinctive from gazpacho, because it consists SOLELY of ripe tomatoes, good olive oil, garlic, a bit of sherry vinegar and soaked bread crumbs. No cucumbers or peppers and what not are added. It is traditionally topped with finely diced hard boiled egg and Spanish ham.

See: http://www.spain-recipes.com/salmorej...