gazpacho

American  

[guh-spah-choh, gahth-pah-chaw, gahs-] / gəˈspɑ tʃoʊ, gɑθˈpɑ tʃɔ, gɑs- /

noun

Spanish Cooking.

gazpachos plural

1. a soup made of chopped tomatoes, cucumbers, onions, garlic, oil, and vinegar, and served cold.

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gazpacho British  

/ ɡəzˈpɑːtʃəʊ, ɡæs- /

noun

1. a Spanish soup made from tomatoes, peppers, etc, and served cold

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Other Word Forms

Noun Inflected Forms

• gazpachos
  plural

Etymology

Origin of gazpacho

Borrowed into English from Spanish around 1835–45

Explanation

Gazpacho is a cold tomato soup. While gazpacho comes from Spain, it's common to find the refreshing dish on restaurant menus in the United States, especially during the summer. Today most gazpacho contains pureed vegetables—usually tomatoes but also cucumbers and sweet peppers—but the original recipe began with stale bread soaked in water. The name gazpacho is a bit of a mystery, though some experts think it may be related to the Mozarab word caspa, or "fragments," or possibly the Hebrew gazaz, "break into pieces."

Example Sentences

See Examples For:

gazpacho gazpachos

Raw tomatoes are of course central to salsa, gazpacho, bruschetta, no-cook tomato sauce, panzanella, caprese salad, and green, grain and pasta salads of all kinds.

From Washington Times ● Jul. 27, 2023

It’s like a cross between a gazpacho and naengmyeon, the chilled Korean noodle soup.

From New York Times ● Jun. 24, 2023

Inspired by the Spanish gazpacho, we went with chilled cucumber avocado soup.

From Salon ● Apr. 25, 2023

In Andalusia, they drink the celebrated summer vegetable soup gazpacho and try various dishes, highlighting blue-fin tuna, a local delicacy.

From Seattle Times ● Dec. 27, 2022

And after a long summer-day shut up in this rude contrivance, creaking and jolting across stubble and fallow, a deep cool draught of gazpacho at the farm is indeed delicious to parched throats and tongues.

From Wild Spain (Espa?a agreste) Records of Sport with Rifle, Rod, and Gun, Natural History Exploration by Buck, Walter J.

Or use mascarpone as a creamy garnish to cool the heat of spicy tomato soup and add a creamy touch to summery gazpachos.

From Salon ● Apr. 10, 2022

We’re so accustomed to using it raw, for that silky texture it brings to sandwiches, salads, grain bowls, tacos, smoothies, ice creams, gazpachos and more, but rarely do you see dishes that involve heating it.

From Washington Post ● Jun. 18, 2018

Porras are the precursors to gazpachos but made with fewer ingredients – sometimes just bread or dried fava beans, garlic, olive oil and water.

From The Guardian ● Dec. 13, 2015

Luckily, gazpachos are proliferating on menus, providing cold, savory refreshment.

From Washington Post