What initially looks like warm tomato soup soon presents itself upon first spoonful as something entirely different. Gazpacho. An unlikely spanish delicacy that is believed, according to some, to have stemmed from the arrival of the Moors, with their introduction of an Arab soup consisting of bread, olive oil, water and garlic. According to others, though, it is believed to have been initiated with the arrival of the Romans. Either way, however, once in Spain it was a custom quickly snapped up by those in Andalusia, particularly in Cordoba and Seville.
Originally the soup was blended stale bread, olive oil, garlic and water. Almonds and whatever vegetables were available were also added. Over time, though the soup has become predominantly tomato-based and in some regions is also served hot or warm.
Some examples of different ways of making Gazpacho
Nowadays, though, Gazpacho has become the generic term for cold, vegetable based soup in Spain and spread throughout the world. The general opinion is that Gazpacho is pivotal and central to Spanish culinary identity, with differing versions amongst various regions.
I asked a few friends and members of my family how they felt about blended bread soup (for lack of a better word), and most of them had never heard of it and were turned off by the thought nonetheless. Gazpacho isn't as prevalent as one would assume it should be, given Australia's similarities in climate during the warmer months. Even at spanish restaurants here it is not something that one sees all the time, perhaps because the restauranteurs know that it just hasn't quite yet caught on in Australia.
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