While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.

Baby, it's cold outside - December 6 is National Gazpacho Day!

You may have Jack Frost nipping at your nose and a chilly chin (for those mourning the end of Movember), but a cold serving of gazpacho is just the right way to fire up your taste buds!

If you're not entirely versed on this Spanish favorite, gazpacho is indeed a cold soup made with a tomato base and other raw veggies, like cucumbers, bell peppers, onion and garlic. The veggies are chopped and pounded with a mortar before adding soaked, stale bread cubes, olive oil, wine vinegar and salt.

Gazpacho was developed as a way for field hands to cool off during the hot summer months of planting and harvesting by using fresh, available ingredients. But you can still lap it up during the wintertime for a refreshing taste of summer.

Eat it chunky and delicious or purée it if you're funny about texture. Gazpacho's basic structure is great for any creative twist you want to add, down to sprinkling fresh chopped  herbs on top. If you're planning a holiday party, these gazpacho shooters are a fun way to brighten up the menu.

And yes, it is perfectly acceptable to use gazpacho as a dipping excuse to eat your body weight in tortilla chips.