Gazpacho

Gazpacho
	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
Food energy; (per serving)	variable
	Cookbook: Gazpacho; Media: Gazpacho;

Gazpacho (Spanish: [ɡaθˈpatʃo / ɡahˈpatʃo]) 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 in summer, 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."

[1] 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."

[1]