View source for Gazpacho

{{short description|Spanish cold soup dish}}
{{About|the soup}}
{{More citations needed|date=September 2019}}
{{Use dmy dates|date=November 2019}}
{{Infobox food
| name             = Gazpacho
| image            = Gazpacho con su guarnición - jlastras.jpg
| image_size       = 250px
| caption          = Gazpacho
| alternate_name   = Andalusian gazpacho, Gaspacho 
| country          = [[Spain]], [[Portugal]]
| region           = [[Andalusia]], [[Alentejo]], [[Algarve]]
| creator          =
| course           = [[Hors d'oeuvre|Appetizer]]
| served           = Cold
| main_ingredient  = water, [[olive oil]], [[vinegar]], [[garlic]], [[tomato]], [[cucumber]], other vegetables
| variations       = [[Salmorejo]], [[ajoblanco]]
| calories         = variable
| other            = 
}}

'''Gazpacho''' ({{IPA|es|ɡaθˈpatʃo / ɡahˈpatʃo|lang}}) or '''gaspacho''' ({{IPA|pt|ɡɐʃˈpaʃu|lang}}), also called '''Andalusian gazpacho''' (from Spanish ''gazpacho andaluz''), is a cold [[soup]] and drink made of raw, blended vegetables.<ref>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."</ref> It originated in the southern regions of the [[Iberian Peninsula]] and spread into other areas. Gazpacho is widely eaten in [[Spanish cuisine|Spain]] and [[Portuguese cuisine|Portugal]], particularly in summer, since it is refreshing and cool.

Although there are other recipes called ''gazpacho'', such as ''[[Torta de gazpacho|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 [[:es:Cojondongo|cojondongo]].

==History==
There are many theories as to the origin of gazpacho, including one that says it was a soup of [[bread]], [[olive oil]], water, [[vinegar]], [[peas]] and [[garlic]] that arrived in Spain with the [[Ancient Rome|Romans]].<ref>{{cite news|newspaper=[[The New York Times]]|title=Gazpacho: Theme And Variations|author=Steven Raichlen|date=30 August 1989|url=https://www.nytimes.com/1989/08/30/garden/gazpacho-theme-and-variations.html}}</ref> The word "gazpacho" may come from the Latin adjective caccabaceus, derived from caccabus ("cauldron"), attested in the works of Tertulian, Zeno of Verona and others. This word was applied in ancient Rome to a type of bread very similar to the [[torta de gazpacho]].<ref>[https://revistas.um.es/myrtia/article/view/588511/348591 Etimología de gazpacho (caccabaceus)]. Retrieved 11 December 2023.</ref><ref>{{Cite web |last=Brenner |first=Leslie |date=2003-08-13 |title=Forget what you know: This is gazpacho |url=https://www.latimes.com/archives/la-xpm-2003-aug-13-fo-gazpa13-story.html |access-date=2024-06-29 |website=Los Angeles Times |language=en-US}}</ref> Once in [[Spain]], it became a part of southern cuisine, particularly in [[Córdoba, Spain|Córdoba]], [[Seville]] or [[Granada]] Castilian kingdoms, using [[staling|stale]] bread, garlic, olive oil, [[Edible salt|salt]], and vinegar, similar to [[ajoblanco]].<ref>[http://www.cliffordawright.com/history/gazpacho.html Facts about Gazpacho] [[Clifford A. Wright]]. Retrieved 6 July 2007.</ref> During the 19th century, red gazpacho was created when [[tomato]]es were added to the ingredients. This version spread internationally and remains commonly known.

There are many modern variations of gazpacho with [[avocado]]s, [[cucumber]]s, [[parsley]], [[strawberries]], [[watermelon]], [[grape]]s, meat [[stock (food)|stock]], [[seafood]], and other ingredients instead of tomatoes and bread.<ref name=kate>{{cite web|publisher=Kate's Global Kitchen|url=http://www.globalgourmet.com/food/kgk/2001/0901/kgk090801.html|title=Last Blast Gazpacho: Tomato and Watermelon at Summer's End|author=Kate Heyhoe|access-date=7 June 2009|archive-url=https://web.archive.org/web/20090818182934/http://www.globalgourmet.com/food/kgk/2001/0901/kgk090801.html|archive-date=18 August 2009|url-status=dead}}</ref>

==Ingredients and preparation==
[[File:Avocado Gazpacho at Toro Salao.jpg|thumb|Gazpacho with [[avocado]]]]
Most gazpacho includes stale bread, tomato, cucumbers, bell peppers, garlic, olive oil, [[wine vinegar]], water, and salt.<ref>{{cite web |website=Royal Spanish Academy |title=gazpacho |url=https://dle.rae.es/gazpacho?m=form}}</ref> Northern recipes often include [[cumin]] and/or {{lang|es|pimentón}} ([[paprika|smoked sweet paprika]]).

Traditionally, gazpacho was made by pounding the vegetables in a [[mortar and pestle|mortar with a pestle]]; this more laborious method is still sometimes used as it helps keep the gazpacho cool and avoids the foam and silky consistency of [[smoothie]] versions made in blenders or food processors.<ref name=kate /><ref>{{cite web|publisher=Bon Appetit|url=https://www.bonappetit.com/story/green-gazpacho-savory-green-smoothie|title=Green Gazpacho Is Just a Savory Green Smoothie|author=Amiel Stanek|date=31 July 2017}}</ref><ref>{{cite news|newspaper=Washington Post|title=Green Gazpacho (or Smoothie)|author=Joe Yonan|date=6 July 2011|url=https://www.washingtonpost.com/recipes/green-gazpacho-or-smoothie/12205/}}</ref><ref>{{cite web|publisher=Foods and Wines from Spain|title=Gazpacho: A Classic Way to Spice Up Your Smoothie With Veggies!|author=Laura D'Ocon|date=21 June 2021|url= https://www.foodswinesfromspain.com/spanishfoodwine/global/food/news/new-detail/gazpacho-veggie-smoothies.html}}</ref> A traditional way of preparation is to pound garlic cloves in a mortar, add a little soaked stale bread, then olive oil and salt, to make a paste. Next, very ripe tomatoes and vinegar are added to this paste. In the days before refrigeration, the gazpacho was left in an [[Evaporative cooler#Physical principles|unglazed earthenware pot to cool by evaporation]], with the addition of some water.<ref name=andalucia />

Gazpacho may be served alone or with garnishes, such as hard-boiled eggs, chopped ham (in the [[salmorejo]] variety from Córdoba), chopped almonds, cumin crushed with mint, orange segments, finely chopped green bell peppers, onion, tomato or cucumber.<ref name="andalucia">[https://www.andalucia.com/magazine/english/ed3/gazpacho.htm King Gazpacho, ''Andalucia'' magazine.] Retrieved 1 April 2022.</ref> In [[Extremadura]], local ham was added to the gazpacho itself rather than as a garnish; this is called {{lang|es|gazpacho extremeño}}. Andalusian sources say that gazpacho should be slightly chilled, but not iced.<ref name=andalucia />

==Variations==
[[File:Monsaraz (6088542440).jpg|thumb|Portuguese gaspacho, [[Monsaraz]]]]

The ingredients, texture, and thickness of gazpacho vary regionally and between different cooks.

Similar cold raw soups such as [[arjamolho]] in Portugal, [[porra antequerana]] and [[ajoblanco]], are also popular in Andalusia, although not as widespread as gazpacho. Gazpacho and [[salmorejo]] are especially similar since they are both tomato-based cold soups that are widely popular in Spain; the main difference between gazpacho and salmorejo is the culinary technique used<ref>{{Cite web|url=https://www.directoalpaladar.com/recetas-de-sopas-y-cremas/en-que-se-diferencian-el-gazpacho-y-el-salmorejo|title=Directo al Paladar|date=21 June 2016}}</ref> since gazpacho is a soup whereas salmorejo is an emulsion. In addition, while both dishes share the main ingredients of tomato, olive oil, bread, and garlic, gazpacho can also be prepared with cucumber, peppers, and vinegar, whereas salmorejo cannot.

''[[Gazpacho manchego]]'', despite its name, is a meat [[stew]], served hot, not a variation on the cold vegetable soup.

===In Spain===
[[File:Gazpacho, chicken breast, and asparagus, all cold - Massachusetts.jpg|thumb|Gazpacho with [[asparagus]] and chicken breast]]
The original recipe using bread, water, vinegar, oil, and salt is traditional in the [[Iberian Peninsula]], perhaps going back to [[Ancient Rome|Roman]] times. Every central and southern region has its own variety. The humble gazpacho became a very deeply rooted food for [[peasant]]s and [[shepherd]]s in Spain. The basic gazpacho gave rise to many variants, some also called gazpacho, others not; some authors have tried to classify all these variations. Gazpachos may be classified by colour: the most usual red ones (which contain tomato), white ones (which contain no tomato, but include [[dried fruit]]s), and green ones (which are white but contain some spices that make them green). These variants have their basic ingredients in common, including [[garlic]] paste which works as an emulsifier, [[bread]], [[olive oil]], [[vinegar]] and [[Edible salt|salt]]. In addition to the traditional ingredients, red fruits such as [[Fragaria|strawberries]], [[Cucumis melo|melon]], etc., may be added, making the gazpacho a bit sweeter. Gazpacho may be served as a starter, main dish, or [[Tapas|tapa]].

====Arranque roteño====
A popular variation comes from the town of [[Rota, Spain|Rota]] in the [[province of Cádiz]]. During times of drought, there was not enough water to make gazpacho; thus, arranque has the same ingredients as gazpacho, but requires less water and bread, making it a sort of cream. Some people add more bread until it takes on the consistency of a dip.

====Extremaduran variations====
[[File:Gazpacho extremeño.jpg|thumb|Gazpacho extremeño]]
In [[Extremadura]], gazpachos are a kind of purée or thick gazpacho known as ''cojondongo'', or ''cojondongo del gañán'',<ref>[http://turismo.badajoz.es/web/modules.php?name=recetas&ide=13%20target= ''Cojondongo del gañán''] {{Webarchive|url=https://web.archive.org/web/20120425082610/http://turismo.badajoz.es/web/modules.php?name=recetas&ide=13%20target= |date=25 April 2012 }} en la web de Turismo de la provincia de Badajoz.</ref> made of breadcrumbs, garlic, oil, and vinegar, then topped with [[chopped onions]], tomato and peppers.<ref>Lescure Beruete, Luis Felipe. ''DICCIONARIO GASTRONÓMICO. Términos, Refranes, Citas y Poemas'' (2005) [https://books.google.com/books?id=RRFhbrsM7OcC&pg=PA71 p.71]</ref>

====La Mancha variations====
{{Main|Gazpacho manchego}}
Gazpacho manchego, as its name implies, is made in the east region of [[La Mancha]], in Albacete and nearby areas, and is popular in other areas in the center and southwest of the country.

It is a meat stew, whose main ingredients are small [[Game (food)|game]] animals or birds such as [[Rabbit meat|rabbit]], hare, quail, or pigeon, and [[flatbread]],<ref>[https://web.archive.org/web/20120226233934/http://www.yum-recipes.com/Recipe/Uncategorized/112360_Gazpacho_Manchego.html Gazpacho Manchego]</ref> and may include garlic, tomatoes, and [[Edible mushroom|mushrooms]]. It is cooked in a cauldron and served hot. Another well-known variant in La Mancha is gazpacho de pastor or galiano.

Some other hot meat or fish dishes from other regions are called gazpacho (gazpacho jumillano, gazpacho de Yecla, gazpacho de Requena, etc.)

====Castilian variations====
Gazpacho is often eaten during the very hot and dry summers in [[Castile and León|Castilla y León]]. The gazpacho made in [[La Moraña]] in the province of [[Ávila (province)|Ávila]] has large pieces of vegetables floating in a watery soup.<ref>[http://es.wikibooks.org/wiki/Artes_culinarias/Recetas/Gazpacho_mora%C3%B1iego Wikibooks: recipe for gazpacho morañiego]. {{in lang|es}}</ref>

==See also==
*[[List of bread dishes]]
*[[List of soups]]
*[[List of tomato dishes]]

==References==
{{Reflist}}

{{Tomatoes}}
{{Soups}}

[[Category:Cold soups]]
[[Category:Spanish soups and stews]]
[[Category:Andalusian cuisine]]
[[Category:Portuguese cuisine]]
[[Category:Cuisine of New Mexico]]
[[Category:Tomato dishes]]
[[Category:Vegan cuisine]]
[[Category:Bread soups]]
[[Category:Vegetable soups]]
[[Category:Garlic dishes]]