History Curiosities: Origin of GAZPACHO

The famous Gazpacho plate originally plate the region of the south of Spain (Andalucia), goes back to times of the Arab invasion in Spain, Al-Andalus. The original prescription was without tomatos. Tomatoe entry in europe coming from Aztecs until half of century XVI. The Arabs  made a species  "gazpacho white" call actually in Andalusian  “Ajo Blanco”.

 Gazpacho original was elaborated already at the time of Al-andalus and the ingredients were bread in migas (to tiny amounts), garlic, olive oil , vinegar, salt and water. These ingredients are grind  in mortar (dornillo) and served like a soup. All of them ingredients Halal (admited) acording to the Muslim nutrional norms.

The first reference of gazpacho in a book does not become until 1611 in the book “Treasure of the Castilian Language” of Sebastian Covaruvias and Orozco, in who it defines it of this form:

Interestin thats no containing the "tomatoe" words and "pimiento verde"green peppers.

Actually the component of Gazpacho it´s Tomatoe,cucumber, green  o red pepper(colour will be more red), garlic,olive oil, vinegar, salt, and do you can use bread and chilled water to thicken more or less.

As well   Paella exist variety of kind of Gazpacho in Andalucia like Ajo Blanco, Salmorejo Cordobes, Porra Antequerana, Zoque Málaga, Ajo colorao in Almeria.