Tio Gazpacho produces high-pressure-processed (HPP) drinkable gazpacho soups sold in chilled beverage, produce or fresh-snacking sets. Its portfolio includes six flavors: Clásico, Gazpacho Verde, Gazpacho de Sol, Rosado, Maiz and Fresa. The brand launched in 2014, began on the U.S. east coast, and has moved from a 12oz organic $7.99 positioning to a 10oz all-natural bottle at a $4.99 MSRP to broaden accessibility. It has secured Whole Foods listings in California and plans to expand into southern California in the spring, while partnerships with General Mills and Michelin-starred chef José Andrés have opened foodservice and sourcing channels. Tio uses HPP to deliver fresh-tasting product without preservatives and a shelf-life suitable for wider distribution. The company completed an undisclosed Series B supported by existing investors and previously raised $1.25M in early 2016 led by General Mills’ 301 INC. To drive expansion into new channels and geographies the business recently hired Matt Merson as VP of sales. Tio Gazpacho produces a three-SKU line of ready-to-drink bottled gazpachos, blending an authentic Gazpacho Clasico with playful variants (De Sol and Verde). The company imports sherry vinegar and olive oil from Spain for its Clasico and uses High Pressure Processing (HPP) to preserve flavor and safety. Production is handled by a contract manufacturer while the company focuses on sales and marketing. Founder Austin Allan says the brand aims to create a new RTD soup category in supermarkets. The company plans to launch a fourth SKU, Gazpacho Rosado (watermelon, tomato, cilantro, cayenne), in the coming months. Tio Gazpacho recently completed a financing round, which the company intends to use to support product rollouts and category growth.

Total raised

$1M

Funding rounds

2

Latest round

Series A

Latest activity

Apr 2016