{"id":18123,"date":"2016-01-08T16:34:49","date_gmt":"2016-01-08T21:34:49","guid":{"rendered":"https:\/\/www.wework.com\/creator\/?p=18123"},"modified":"2020-04-03T18:06:41","modified_gmt":"2020-04-03T22:06:41","slug":"how-one-budding-entrepreneur-is-setting-out-to-reinvent-soup","status":"publish","type":"post","link":"https:\/\/www.wework.com\/ideas\/community-stories\/member-spotlight\/how-one-budding-entrepreneur-is-setting-out-to-reinvent-soup","title":{"rendered":"This budding entrepreneur set out to reinvent soup"},"content":{"rendered":"\n<p>In 2000, Austin Allan traveled to Spain for a few college credits. While studying in Madrid and then living in Barcelona, Allan fell in love with the warm people and their chilled soups.<\/p>\n\n\n\n<p>\u201cIt was a weird moment because I didn\u2019t like tomatoes,\u201d he admits. \u201cI actually <em>still<\/em> don\u2019t.\u201d<\/p>\n\n\n\n<p>But the cold soups of his Spanish neighborhood markets won him over for good. In early 2013, after a retail banking job in New York and volunteering full-time for Obama\u2019s presidential campaign, Allan took six months and $15,000 to start <a href=\"http:\/\/www.tiogazpacho.com\/\" target=\"_blank\" rel=\"noopener noreferrer\">Tio Gazpacho<\/a>. The authentic gazpachos and artisanal flavors he now creates are some of his favorites, tomato and all.<\/p>\n\n\n\n<p>\u201cI needed to be very resourceful early on and realized I needed an assortment,\u201d the <a href=\"https:\/\/www.wework.com\/locations\/new-york-city\/meatpacking\" target=\"_blank\" rel=\"noopener noreferrer\">WeWork Meatpacking<\/a> member says, citing what people do with hummus as an example: making American versions in multiple flavors.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"\/ideas\/wp-content\/uploads\/sites\/4\/2015\/12\/How-One-Budding-Entrepreneur-Is-Setting-Out-to-Reinvent-Soup2-800x571.jpg\" alt=\"How One Budding Entrepreneur Is Setting Out to Reinvent Soup2\" class=\"wp-image-18136\"\/><\/figure>\n\n\n\n<p>Tio Gazpacho is proof you don\u2019t need to have a Michelin star to be successful in the food industry. \u201cI\u2019m no expert chef,\u201d he says.<\/p>\n\n\n\n<p>It was trial and error and memories of those first sips back in Spain that led his taste buds to the <a href=\"http:\/\/www.tiogazpacho.com\/products.html\" target=\"_blank\" rel=\"noopener noreferrer\">three flavors<\/a> Tio sells today: cl\u00e1sico (classic), verde (with a kick), and de sol (on the sweeter side).<\/p>\n\n\n\n<p>Tio Gazpacho is lunch on the go. It\u2019s a quick snack. And most importantly, it\u2019s healthy.<\/p>\n\n\n\n<p>As a kid, Allan admits that he was a junk food addict. So with Tio, he wanted to combat his former lifestyle by making it a priority to use minimally processed and high-quality ingredients, which are also certified organic.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"\/ideas\/wp-content\/uploads\/sites\/4\/2015\/12\/How-One-Budding-Entrepreneur-Is-Setting-Out-to-Reinvent-Soup3-800x571.jpg\" alt=\"How One Budding Entrepreneur Is Setting Out to Reinvent Soup3\" class=\"wp-image-18139\"\/><\/figure>\n\n\n\n<p>When asked the common question, \u201cWhat\u2019s the hardest part of being an entrepreneur?\u201d he couldn\u2019t have had a more unique answer: \u201cI don\u2019t want to eat my profits!\u201d<\/p>\n\n\n\n<p>What\u2019s the next logical step for this lover of cold veggies?<\/p>\n\n\n\n<p>\u201cI want to help with food waste,\u201d he says. \u201cIt\u2019s not a sexy term, but it\u2019s important to me.\u201d<\/p>\n\n\n\n<p>With 40 percent of food in the U.S. going to waste, Allan plans to turn his passion for food into good. In the New Year, Tio Gazpacho is looking to take on investors and will be launching a new line of drinkable soup. And guess what? They won\u2019t be gazpachos.<\/p>\n\n\n\n<p>Photo credit: <a href=\"http:\/\/emanuelhahn.com\/\" target=\"_blank\" rel=\"noopener noreferrer\">Emanuel Hahn<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>In 2000, Austin Allan traveled to Spain for a few college credits. While studying in Madrid and then living in Barcelona, Allan fell in love with the warm people and their chilled soups. \u201cIt was a weird moment because I didn\u2019t like tomatoes,\u201d he admits. \u201cI actually still don\u2019t.\u201d But the cold soups of his [&hellip;]<\/p>\n","protected":false},"author":1198,"featured_media":19863,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[43903,43911],"tags":[],"class_list":["post-18123","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-community-stories","category-member-spotlight"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v22.4 (Yoast SEO v25.3.1) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>This budding entrepreneur set out to reinvent soup<\/title>\n<meta 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