Origins of Gazpacho.

Delicious cold soup with ingredients such as olive oil, bread, vinegar, water.

Delicious cold soup with ingredients such as olive oil, bread, vinegar, water.

Gazpacho is a cold soup dish, originally from the southern region of Andalusia in Spain. Gazpacho has become popular in many countries and is often served as an appetizer or as a meal during the summer. Originally it was made with bread crumbs, olive oil, garlic, salt, water and red wine vinegar but now it can be made with any available ingredient. The word "gazpacho" comes from the Spanish phrase "xarop de pachos" which means "breadcrumb broth.

24 de May de 2022

Gastronomic Tour Paella Gazpacho Seville Gastronomic Tour Paella Gazpacho Seville


There is no better than a good gazpacho

Among the most consumed and emblematic foods that we have in Andalusia and Seville there is a great variety of them based on the raw materials that we have at our disposal. Mountain, sea, countryside all at the service of human nutrition and culinary pleasure. From this mixture of ingredients we have a cold soup, a smooth puree, a delicious porridge.

It is originally a food solidly associated with the humblest people, and has been feeding the vast majority of the Andalusian population for centuries. From being the food of the humblest people in the beginning, it has evolved to adopt the highest quality materials. As one of the first dictionaries dating back to the first decades of the 18th century tells us

A certain kind of soup or stew, which is regularly made with bread in pieces, oil, vinegar and garlic and other ingredients according to the taste of each one. It is a regular meal for harvesters and rustic people.

source: Diccionario de autoridades, RAE

Gazpacho, the king of the south during the summer

These humble origins, safely associated with the customs of the common people and the people who inhabit the countryside, are already making a number of things clear to us. Among the most valuable information it gives us is the composition of the dish itself: bread, oil, garlic and a touch of oil on the base of choice. From there, it does not enter too much into debates -those will come later- about what a gazpacho must contain to be considered as such.

Gazpacho is the king of the south during the summer, when a dose of this elixir is the best remedy against the heat, thus avoiding copious meals at a time when the temperature does not recommend eating too much. Besides being fresh, perfect before tapas in Seville, it is delicious, and being based mainly on tomato, bell pepper and cucumber makes it healthy.

Gazpacho Recipe

This summer recipe is made in as many different ways as there are homes in Andalusia, according to the taste of gazpacho in our house. While some do not add bread or vinegar, others use more salt or garlic for a stronger flavor. It is usually served in a bowl, traditionally made of clay. And garnished with green peppers, chopped onion and bread crumbs.

More Gazpacho recipes

The classic gazpacho is, together with salmorejo, one of the most traditional and appetizing summer recipes. But be sure to try the multitude of possible variables around this concept, you won’t regret it. You can try it -among others- in these ways.

LIST OF THE MOST APPRECIATED GAZPACHOS:

  • Watermelon Gazpacho
  • Cherry Gazpacho
  • Strawberry Gazpacho
  • Ajoblanco
  • Green gazpacho
  • Pre-Columbian Gazpacho (using the elements that existed before the tomato was brought from America).

3 RESTAURANTS THAT OFFER A GOOD GAZPACHO :

Cómo hacer gazpachos en casa y por qué deberías probar este plato hoy

El gazpacho es una sopa fría. El plato está hecho de vegetales crudos y normalmente se sirve como aperitivo en el verano. El gazpacho, también conocido como gazpacho andaluz, es una sopa fría originaria de Andalucía. Suele estar hecho de verduras crudas y se sirve como aperitivo en verano. El gazpacho ha sido popularizado por los chefs españoles y se ha convertido en uno de los platos más populares para hacer en casa en cenas de fiesta o para almorzar en un día caluroso.El plato se puede hacer con jugo de tomate o agua, vinagre, aceite (de oliva), sal, dientes de ajo y pimienta molida. Tradicionalmente se adornaba con picatostes y se servía con rebanadas de pan o tostadas, pero hoy en día

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