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 would fill a clay pot with stale bread, vinegar, water, oil, garlic, and other seasonings, and then they would wrap it with a wet towel and leave it out in the sun.
When the towel was dry, the food was ready. Nowadays people say that there are as many recipes of this dish as there are families in Spain. The secret of this recipe is really very simple: it lies in selecting the sweetest, ripest (preferably vine-ripened), and the best quality tomatoes.
Try our recipe for Gazpacho
Originally published in the Journal de Montréal on September 15, 2007.