Gazpacho is a soup made with pureed vegetables that is almost always served chilled. It usually has a tomato base.
The soup originated in the Andalusian region of Spain. No one knows where the word gazpacho originates from, but there has been speculation that it has Arab, Greek, or Hebrew roots. One expert says it was derived from a word that means “pieces” in Latin, and this may be supported by the fact that Roman soldiers used to carry bits of dried bread along with olive oil and vinegar to make the earliest form of gazpacho.
The soup originated in the Andalusian region of Spain. No one knows where the word gazpacho originates from, but there has been speculation that it has Arab, Greek, or Hebrew roots. One expert says it was derived from a word that means “pieces” in Latin, and this may be supported by the fact that Roman soldiers used to carry bits of dried bread along with olive oil and vinegar to make the earliest form of gazpacho.
Field workers in Andalusia were also given bread and oil as their food ration, and this was often made into an early version of gazpacho as well with liquid and other vegetables added. Sometimes almonds would be included if they were to hand. Its popularity grew in Andalusia. Later, Christopher Columbus returned from his explorations with tomato and cucumbers, which they began to include in the soup. Gazpacho ended up becoming largely tomato-based after that.
Today, gazpacho is traditionally served as a chilled, refreshing tomato-based soup, although in some restaurants in Spain it may be served hot. It may be blended or chunky. The traditional recipe often acts as a base for any number of innovations. Additions might include watermelon, tomatillo, and avocado among many others, and some recipes feature seafood toppings such as shrimp or crab.
Diners at Lamoraga can choose between the traditional Andalusian-style gazpacho with the additional twist of pine nuts and tomato foam or opt for the innovative cherry gazpacho that includes a snow of feta cheese, pistachio, basil oil, and anchovy.
Sources:
The History of Gazpacho, KitchenProject.com
Gazpacho, CliffordAwright.com
Today, gazpacho is traditionally served as a chilled, refreshing tomato-based soup, although in some restaurants in Spain it may be served hot. It may be blended or chunky. The traditional recipe often acts as a base for any number of innovations. Additions might include watermelon, tomatillo, and avocado among many others, and some recipes feature seafood toppings such as shrimp or crab.
Diners at Lamoraga can choose between the traditional Andalusian-style gazpacho with the additional twist of pine nuts and tomato foam or opt for the innovative cherry gazpacho that includes a snow of feta cheese, pistachio, basil oil, and anchovy.
Sources:
The History of Gazpacho, KitchenProject.com
Gazpacho, CliffordAwright.com