Back جازباتشو Arabic Qaspaço Azerbaijani Гаспача BE-X-OLD Гаспачо Bulgarian Gaspatxo Catalan Gazpacho Czech Gazpacho Danish Gazpacho German Γκασπάτσο Greek Gazpaĉo Esperanto
 | This article needs additional citations for verification. (September 2019) |
 Gazpacho | |
| Alternative names | Andalusian gazpacho, Gaspacho |
|---|---|
| Course | Appetizer |
| Place of origin | Spain, Portugal |
| Region or state | Andalusia, Alentejo, Algarve |
| Serving temperature | Cold |
| Main ingredients | water, olive oil, vinegar, garlic, tomato, cucumber, other vegetables |
| Variations | Salmorejo, ajoblanco |
| variable kcal | |
Gazpacho (Spanish: [ɡaθˈpatʃo]) or gaspacho (Portuguese: [ɡɐʃˈpaʃu]), also called Andalusian gazpacho, is a cold soup and drink made of raw, blended vegetables.[1] It originated in the southern regions of the Iberian Peninsula and spread into other areas. Gazpacho is widely eaten in Spain and Portugal, particularly during hot summers, since it is refreshing and cool.
Although there are other recipes called gazpacho, such as gazpacho manchego, the standard usage implies a soup. There are also a number of dishes that are closely related and often considered variants thereof, such as ajoblanco, salmorejo, pipirrana, porra antequerana (closer to a bread soup), and cojondongo.
- ^ Oxford English Dictionary, 2nd. ed cites R. Ford Hand-bk. Travellers in Spain I. i. 69 (1845) "Gazpacho...is a cold vegetable soup composed of onions, garlic, cucumbers, pepinos, pimientas, all chopped up very small and mixed with crumbs of bread, and then put into a bowl of oil, vinegar, and fresh water."