Appears in

Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

  • About

gazpacho a Spanish term whose meaning has evolved over the centuries. It is now most familiar in the form of Andalusian gazpacho, which is typically a cold soup with various vegetable ingredients, notably garlic, tomato, and cucumber. However, a gazpacho may be served hot during the winter; and in its original form, derived from the Arabs who occupied much of Spain from the 8th to the 13th centuries, the essential ingredients were bread, garlic, olive oil, vinegar, salt, and water. These ingredients were pounded in a mortar, and the result was very similar to Ajo blanco (ajo meaning garlic and blanco meaning white) or Sopa de ajo (garlic soup), two other ancient dishes which still survive.