gazpacho
Americannoun
noun
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."
Vocabulary lists containing gazpacho
World Cuisine - Introductory
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World Cuisine - Middle School and High School
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5th Grade World Cuisine, List 1
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Example Sentences
Examples are provided to illustrate real-world usage of words in context. Any opinions expressed do not reflect the views of Dictionary.com.
He’s also, recently, taken to buying pre-made gazpacho and sipping on it in between takes.
From Los Angeles Times • Oct. 23, 2024
I don't know if I changed or the gazpacho recipes changed, but over the last few years, I have had several variations that I have enjoyed quite a lot.
From Salon • Aug. 3, 2023
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
This soup is called gazpacho, and it is made with Spanish olive oil, vinegar, tomato juice and ice water.
From Getting to know Spain by Lambo, Don
Definitions and idiom definitions from Dictionary.com Unabridged, based on the Random House Unabridged Dictionary, © Random House, Inc. 2023
Idioms from The American Heritage® Idioms Dictionary copyright © 2002, 2001, 1995 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company.
