Originally published in the Journal de Montréal on September 15, 2007.
No one knows the exact origin of the word «gazpacho», which is a cold tomato soup. Many believe that it derives from the Mozarabic word «caspa», meaning fragments or remnants of food.
The people of Andalusia in Southern Spain used fill a clay pot with stale bread, vinegar, water, oil, garlic, and other seasonings, before wrapping it with a wet towel and leaving it out in the sun.
When the towel was dry, the food was ready. Nowadays people say that there are as many «gazpacho» recipes as there are families in Spain. The secret of a good «gazpacho» is really very simple: it lies in selecting the sweetest, ripest (preferably vine-ripened), and the best quality tomatoes.
Try our recipe for Gazpacho