Where did gazpacho (a type of chilled soup) most likely originate?

Gazpacho, (also known Andalusian gazpacho, or gaspacho in Portugal), is a soup best served cold. Made from raw, blended vegetables, it originated in the southern part of the Iberian Peninsula, most likely in the region of Spain known as Andalusia. Named for the Arabic word ‘حساء جازباتشو’, (meaning soaked bread), the cold soup has been part of traditional cuisine in Andalusia for centuries.

Gazpacho is widely eaten in Spain and Portugal, particularly during the hot months, as it is refreshing and cool. It may be served as a starter, main dish, or tapa (snack). Its widespread popularity has, as might be expected, given rise to a number of different recipes. The original recipe used bread, water, wine vinegar, olive oil and salt, but today each region often has its own variety.

Most gazpachos today also incorporate tomatoes, cucumbers, onion, and capsicum (bell pepper). Since two of today’s most important components, the tomatoes and peppers, have only been available in Europe since trade with the Americas began, it wasn’t until the 19th century that ‘red gazpacho’ was created, by the addition of tomatoes. This version spread internationally, and remains commonly known.

In Spain, gazpacho is technically classed as a salad, not a soup, despite its liquid consistency. Due to regional variations, you may sometimes find ingredients like chopped egg or avocados topping this classic dish. In Malaga, Spain you can even find a sweet version, which contains grapes and almonds.