Gazpacho, the star dish of the summer in Seville
Where does the term “gazpacho” come from, what is the origin of this cold soup, and what is its connection with the city of Seville? Gazpacho is one of the most popular dishes in Andalusian gastronomy and, of course, in Seville. However, not many people know its history. With the arrival of the hot weather, the palate of the Sevillians becomes more refined, and they begin to opt for lighter and fresher dishes. And, of course, within this category, gazpacho is the king. Today we bring you all the interesting facts about this cold soup, so that, as well as enjoying it during your stay in Seville, you can learn more about its history.
Where does the term come from?
There are different theories as to the etymology of the term “gazpacho”, but one of the most widespread places its origin in the Latin term “caccabaceus”, an adjective derived from the noun “caccabus”, which refers to a cauldron used by the Greeks and Romans to prepare dishes in a burning liquid. This gives us some clues about the changes that the recipe has undergone, since, in its beginnings, some suggest that it was a hot dish, which has evolved into the cold soup we know today.
The Real Academia Española places the origin of the term ‘gazpacho’ in the Hispanic Arabic concept “gazpáco”. It is precisely in Al Ándalus where most experts place the beginning of the recipe. Gazpacho, as we know it today, originated in Andalusia, as a meal enjoyed by day labourers and peasants to make use of the dried bread from the previous day. To make it, they soaked the bread in water and seasoned it with garlic, oil and pepper. The second curiosity is that, until the discovery of America, tomato, today’s star ingredient, was not part of the equation.
Enjoying a gazpacho in Seville
The recipe for gazpacho has changed a lot throughout history. In ancient times, gazpacho was any kind of soup or mash made with bread, oil, vinegar, salt and other ingredients. Although the most famous is the Andalusian gazpacho, today there is a tendency to make mixtures with different fruits such as strawberries or watermelons. There are as many possibilities for making gazpacho as there are families.
In Seville, it is one of the most emblematic summer dishes. When visiting the city during the summer, tasting a gazpacho is part of the experience of getting to know Seville. This recipe is so well known that it has its own ephemeris, which is celebrated every 21 July to highlight a dish that is so characteristic of the Andalusian summer. This is not the only recognition of gazpacho, in Seville the AGA, “Academia del Gazpacho Andaluz”, was founded in 2017, an entity designed to spread the benefits of this dish.
An millennial recipe
Moreover, if there is one thing gazpacho is known for, it is for its numerous goodness and benefits: its water and vegetable content helps to hydrate and protect the skin, it contains many minerals, it is considered a natural cardioprotector and has a large number of nutritional properties. In short, it is a dish that is not only nutritious, but also has a millenary history; a recipe that has changed over the years and with the passing of time and that, when enjoyed in Seville, has a special flavour, capable of refreshing any palate in summer.
