Spain
Photo: Haydn Blackey, CC BY-SA 2.0, croppedGazpacho
/ɡaθˈpatʃo/gath-PAH-choh
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- Taste
- FreshSour
- Made with
- Vegetables
History
Gazpacho is a cold soup of raw tomatoes, cucumber, green pepper, garlic, olive oil, vinegar and stale bread, blended smooth and chilled. It comes from Andalusia, where farm workers ate a mash of bread, garlic, oil and vinegar in the heat of the fields long before tomatoes and peppers arrived from the Americas; that white, almond-based relative, ajoblanco, still exists. The red version became standard in the 19th century. Today it is drunk from a glass or eaten as a soup through the Spanish summer, and every family has its own proportions.
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