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A refreshingly cold, summertime soup made from uncooked tomatoes, sweet bell peppers, celery, cucumbers, olive oil, and vinegar.
Although the exact origin of the word «gazpacho» is unknown, most suggest that it derives from the Mozarabic word «caspa», meaning fragments or remnants of food, primarily stale bread, that were combined with vinegar, water, oil, garlic, and other seasonings in a clay pot, wrapped with a wet towel, and left standing in the sun. When the towel was dry, the food was ready. From Andalusia, in Southern Spain, where it originated, «gazpacho» spread across the country and nowadays there are as many recipes as there are families in Spain.