2 May, 2022
Estimated Reading Time : 1 minute, 20 seconds
This popular soup from the Andalusian region, now best known for being served cold, has many different influences from Greece and Rome, but also from Arab culture.
The original soup was mixed with stale bread, olive oil, and garlic, with some liquid like water or vinegar that was mashed together in a mortar. Different vegetables and almonds that were available were also added.
This soup evolved into different variations, the most popular worldwide is a tomato-based variety, served cold. It is often served hot in certain regions of Spain.
Now Gazpacho has become a generic term for a cold soup that has a vegetable, fruit, or both base, with similar spices to traditional recipes.
No one really knows for sure, but it’s fun to read about the speculations. One version states that the word comes from a Greek word for a collection box in the church where people put coins of different shapes, including bread.
Others say the word has many Arabic sounds. Spain was under Ottoman control between the 8th and 15th centuries. Some suggest the word derives from a Hebrew word Gazaz, which means to break into small pieces.
Although it was common for Roman soldiers to carry stale bread, garlic, and vinegar to make the basic elements of this early soup, the dish gained popularity in the Andalusian area of Spain.
In the 8th century, it was conquered by the Ottomans and the Moors of Morocco, across the Mediterranean Sea, who brought a soup called Ajo Blanco.
It’s likely that Christopher Columbus took this soup with him on his journeys from Spain.
When tomatoes, cucumbers, and different peppers were added, the soup evolved into its current state. Nowadays, all kinds of ingredients are added, such as watermelon and melon.
